This 'green sauce' is traditionally from Piedmont but is used all over Italy and the herbs used change a little from region to region, and also depending on what you are going to serve it with.
This sauce is usually served with lamb at my house but really does have many applications.
Although it is traditionally made with parsley, I cant help but put some mint and a little tarragon in it as well.
4 anchovy fillets (preserved in vinegar)
Lemon juice to taste
2 tablespoon capers
3 cloves garlic
100 ml virgin olive oil
Parsley 100 grams
Mint 40 grams
Tarragon 30 grams
Salt and freshly ground pepper to taste
Firstly wash your herbs and remove any thick stalks and discard. Using a sharp cooks knife carefully finely chop all the herbs-set aside.
Roughly chop the capers-you want to chop them quite fine but I think its nice to have the odd chunkier piece left in and then very finely chop the
garlic.
Now simply assemble all of the items together and bind with the oil. Now add you seasoning to taste baring in mind that both the caper's and anchovies will add a little salt any way.
Finally I like to squeeze a little lemon juice in to the mix to liven things up a little.
The sauce should be very slightly liquid.
This sauce is best eaten the next day or at least few hours after making it.
Serve at room temperature.
