Salsa verde
Photography by 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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