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Meat and poultry
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Cakes and baking
Knife skills
Pickling
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Salsa verde
by Amy Gulick

Ingredients

Delicatessen

  • 2 tbsp of salted capers, heaped, rinsed in cold water

Fish & Shellfish

  • 2 salted anchovy fillets, rinsed in cold water

Fruit & Vegetables

  • 2 garlic cloves, peeled

Salad & Fresh Herbs

  • 100g of flat-leaf parsley, fresh
  • 1 handful of rocket, or 1 handful of basil leaves

Oils & Vinegars

  • 70g of extra virgin olive oil

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