This Italian salsa is often served with meat or fish and is a great way to add some extra taste to a basic (but good quality) piece of meat or fish. In fact, I would not make this salsa to go with a dish that already has a sauce as the salsa is just too good to be shared with any other kind of sauce.
fresh parsely (finely chopped)
fresh basil (finely chopped)
handful of capers (finely chopped)
1 small gherkin (diced)
juice of 1 whole lemon
1 tbpsn white wine vinegar
anchovies (chopped and diced)
1 tbpsn olive oil
ground black pepper
2 cloves garlic (crushed)
- Add the parsley and basil to a bowl and mix with the lemon juice and white wine vinegar.
- Add the garlic, capers, gherkin and anchovies. Mix well
- Pour in the olive oil, mix well and season with black pepper
- Serve right away or store in the fridge until needed