Salsa Verde

I did promise some herbalicious recipes! Here's the very first one. I'm so proud, my first harvest! Salsa verde is perfect for summer. I used it to dress up my steak. While I scoffed down my steak I couldnt help but imagine this slathered over some grilled barramundi or snapper.. YUM! 

Salsa Verde

1 bunch mint basil 1 bunch parsley 1 lemon juiced 1 anchovy fillet  2 tablespoons capers 1/2 cup olive oil salt and pepper to taste  Pick the leaves off the stems and put in food processor along with the capers.  Process until finely chopped.  While the food processor is still running add the olive oil and 2 tablespoons of lemon juice.  You can add more juice if you prefer. I just think 2 tablespoons is a good place to start.  Add in a pinch of salt and ground pepper.  I cant wait to try this with fish! I kept the salsa verde pretty simple so that the meat/fish could shine too. I couldn't have the salsa verde stealing all the limelight.