For ➍1 heaped tbs capers
8 small pickled gherkins
1 heaped tbs (sharp) mustard
½ bunch parsley, washed
1 bunch basil, washed
1 dl extra virgin olive oil (extra oil if necessary)
a dash of vinegar (e.g. white wine vinegar)
salt & pepper
Blend the gherkins, capers and mustard.
Add the basil leaves and parsley. Mix. Add the vinegar. Mix.
Add some olive oil. Mix until smooth.
Season the sauce with a little salt and pepper.
Put the salsa in a jar and put it cool.
Serve it with crown of lamb or other grilled or braised meat or grilled fish.
Add the basil leaves and parsley. Mix. Add the vinegar. Mix.
Add some olive oil. Mix until smooth.
Season the sauce with a little salt and pepper.
Put the salsa in a jar and put it cool.
Serve it with crown of lamb or other grilled or braised meat or grilled fish.
This version of green sauce is close to the Italian version of it, but the idea of chopping green herbs into a sauce is well spread, with the French sauce verte, the German grüne Sausse with different herbs, South American chimichurri, or the Mexican salsa verde, each in several regional versions. Originally, the sauce came from the Near East, and was brought to Italy by Roman soldiers. In the renaissance, it spread to France and Germany.
