Salsa verde

From issue #10, page 110.
Photography Photograph by Minka Firth.

    INGREDIENTS

    1⁄2 cup packed flat-leaf parsley
    1⁄2 cup packed basil leaves
    1 tablespoon capers
    2 anchovy fillets
    1 clove garlic
    1 tablespoon lemon juice
    1 tablespoon Dijon mustard
    1⁄4 cup olive oil
    4 slices sourdough bread
    1 clove garlic, peeled
    4 vine ripened tomatoes rocket leaves

    METHOD

    Place the herbs, capers, anchovies, garlic, lemon juice and the mustard in a food processor and blend. Add the oil, season and process again.

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