I've decided to make a rustic Italian sauce called Salsa Verde. Even in winter, this sauce with it's vibrant green colour is a welcome sight and a taste of spring - the slightly piquant flavour an excellent match to meat, fish, poultry and vegetables.
To get a verdant green sauce I do recommend using a mortar and pestle rather than a food processor - the heat from the processor blades tends to give the sauce a dark green colour.
Salsa Verde/Green Sauce
3 anchovy fillets, roughly sliced
1 garlic clove, roughly sliced
1 teaspoon capers, roughly chopped
pinch sea salt
30 grams parsley leaves, washed and dried, roughly chopped
100 mls olive oil
Place the anchovies, garlic, capers and pinch of sea salt into a mortar and use the pestle to grin into a smooth paste.
Add the parsley leaves and continue to work until the leaves have broken down.
Slowly add the olive oil, working it into the parsley mixture until it's all incorporated.
Place in a bowl and cover until ready to use.