I was keen to get stuck into my new book ‘The Free Range Cook’ by Annabel Langbein with this recipe. Not much to it if you have a food processor and BBQ handy.
For the grilled vegetables you could cook them on a cast iron grill pan but I got the barbecue going. Slice up some zucchini on an angle and some sweet potato. Trim some asparagus spears or green beans. Slice up some red onion into small wedges and quarter some capsicums. Brush everything with olive oil and cook over a medium to low heat, turning frequently, until cooked. Then drizzle over the salsa verde. It was so good.
The salsa verde would go beautifully with some lamb or some steaks. Joel tossed some through leftover pasta napolitana. He said and I quote ‘It was yum’. So there you go!
(from Annabel Langbein’s ‘The Free Range Cook’)
1 1/2 cups parsley leaves, de-stemmed
1 handful (about 40) chives
1 cup extra virgin olive oil
1/4 cup capers
3 cloves garlic
4 tablespoons lemon juice
2 teaspoons dijon mustard
freshly cracked black peppercorns
1/4 small red onion, chopped
1 small tin (8-10) anchovies, drained
yolk of one hard boiled egg
Blitz everything together in a food processor until smooth. Keep in a covered jar in the fridge for up to a week. It can be frozen.