bunch fresh parsley handful basil leaves handful mint leaves 4 anchovy fillets 2 tbsp capers, rinsed (or thoroughly soaked, if salted) 2 cloves of garlic, roughly chopped 1 tbsp red or white wine vinegar 1 tbsp Dijon mustard 1 tbsp sugar 60g white bread, crusts removed and torn into pieces 150ml-250ml extra-virgin olive oil salt and pepper
Tear the leaves from the bunch of parsley, then drop them and all the other ingredients (except for the oil and the seasoning) into a food processor. Blitz in short bursts until finely chopped. Keep the motor running and trickle in enough olive oil to make a thickish sauce. Taste and adjust the seasoning as required. Pour the salsa verde into a bowl, and then serve when required, as suggested above.