Salsa verde

From issue #10.
Photography by Photograph by Minka Firth.


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


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