Yvonne's variety of Salsa Verde

Ingredients

quantity		ingredient		step
40 g		Sorrel, chopped
30 g		parsley, destemmed
25 g		chives, chopped
120 ml		olive oil
22 g		capers, chopped
15 g		garlic, crushed
40 ml		lemon juice
25 g		Dijon mustard
		pepper
35 g		shallots, chopped
25 g		anchovies, drained and chopped
1		egg, hard-boiled, chopped

Preparation

Puree all ingredients in a food processor until smooth.

Can be frozen.

Delicious with meat, fish, hard-boiled eggs or as a dip.