Salsa Verde with Radish Leaves
Salsa verde with radish leaves is my version of green sauce with chopped herbs.
Servings: 2 cups
Ingredients
- 1 bunch radish leaves, washed and chopped
- 1 handful basil leaves, washed and chopped
- 1 handful Italian parsley leaves, washed and chopped
- 1 tbsp capers, drained and rinsed
- 1 tbsp cornichons (baby gherkins)
- 6 anchovy fillets
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 2 cloves garlic, peeled
- 1/2- 1 cup olive oil
Instructions
- Pulse all the ingredients together in a food processor or use a hand-held blender. Start with 1/2 cup of olive oil and progressively add more oil until the sauce is the consistency you desire.
- Serve immediately or store in a sealed container in the fridge. Bring to room temperature before serving.