Salsa Verdi

INGREDIENTS

• ½ bunch coriander leaf
• ½ bunch basil leaf
• ½ bunch parsley leaf
• 110ml extra virgin olive oil
• 2 anchovy fillets
• 2 cloves of garlic
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tsp capers
• Salt and pepper to taste

DIRECTIONS

1. Place coriander, basil, parsley, oil, anchovy, garlic, mustard, vinegar and capers into the personal blending jug; securely seal the blade assembly inside the blending jug.
2. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15-20 seconds or until combined.
3. Adjust the seasoning with salt and pepper if needed.
4. Serve on fish, steak or even lamb.