Salsa Verde Recipe

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Jamie Oliver


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1 small handful of gherkins pickled in sweet vinegar

1 bunch of fresh basil leaves picked

1/2 cloves of garlic peeled

6 anchovy fillets

1 tablespoon Dijon mustard

sea salt and freshly ground black pepper

8 tablespoons really good extra virgin olive oil

3 tablespoons red wine vinegar

2 large handfuls of flat leaf parsley leaves picked

1 small handful of capers

1 handful of fresh mint leaves picked

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