Salsa Verde


1 bunch chives

1 bunch Italian basil

1 bunch flat-leaf parsley

50g pine nuts, toasted

2 anchovy fillets

40ml red wine vinegar

400ml extra-virgin olive oil

salt and ground black pepper, to taste

Ingredients provided by:



Blanch all herbs. Drain then squeeze out water.

Place blanched herbs, pine nuts, anchovies and vinegar in Vitamix. ( or what if they dont have one? blend at a low speed, slowly adding in EVOO. Increase speed to medium. Work quickly to avoid greens becoming discoloured. Season to taste.