Ingredients
[+] Add all ingredients
1 bunch of fresh mint [+]
1 bunch of fresh parsley [+]
1 teaspoon of capers (soaked in vinegar) [+]
1 teaspoon of dijon mustard [+]
1-2 medium sized cornichons (sweet gherkins) [+]
1-2 cloves of garlic, chopped [+]
3-4 anchovies and oil (from tin) [+]
5-6 tablespoons of extra virgin olive oil [+]
1 tablespoon of red wine vinegar [+]
pepper to taste [+]
1 bunch of fresh parsley [+]
1 teaspoon of capers (soaked in vinegar) [+]
1 teaspoon of dijon mustard [+]
1-2 medium sized cornichons (sweet gherkins) [+]
1-2 cloves of garlic, chopped [+]
3-4 anchovies and oil (from tin) [+]
5-6 tablespoons of extra virgin olive oil [+]
1 tablespoon of red wine vinegar [+]
pepper to taste [+]
Method
1. Tear a handful of mint and parsley apart and add it to the food processor. Add capers, dijon mustard, garlic and cornichons. Add 2-3 anchovies and 1 tablespoon of oil from the anchovy tin into the food processor. Process all ingredients until thoroughly chopped.
2. Add mixture to a bowl and slowly mix in red wine vinegar then oilve oil until you achieve a thick (not too oily) consistency.
3. Add pepper to taste.
Serve Immediately.
United States > Minnesota
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
