I made a very big batch of this tasty green sauce because I had bags of fresh herbs left over from a shoot. This is a fantastic way to preserve fresh herbs and add a big flavour hit to a few basic recipes. Adjust the quantities according to what want to make, and I worked on a ratio of 2 parts parsley to 1 part of both mint and basil.
I was inspired to make this recipe after tasting something similar at the Swartland Revolution in November last year. On the Saturday the mothers of the winemakers get together and put on the ‘mom’s lunch’, and its always spectacular. They served a similar tasting sauce with their freshly baked foccacia bread, and I loved all the fresh flavours this dip added. They also included finely sliced spring onions (scallions) to their spread, so this is what I did too.
- 2 cups loosely packed Italian flat leaf parsley
- 1 cup loosely packed basil leaves
- 1 cup loosely packed mint leaves
- 8 - 10 anchovy fillets (in oil)
- 2T capers (about 30- 40g drained weight)
- 100 - 125ml olive oil