Remove the leaves and finely chop the fresh mint. Finely chop the leaves and stalks of the flat leaf parsley. Finely chop the gherkins. Roughly chop the capers. Finely chop the anchovy fillets. Crush the garlic cloves. Roughly chop the shelled pistachios.
- 1 Gently toast the pistachios in a small, dry pan for 5 mins.
- 2 In a bowl, stir together the pistachios, garlic, anchovy, capers, gherkins and vinegar.
- 3 Add the oil and season to taste.
- 4 Stir in the herbs just before serving, to ensure the salsa verde is a vibrant colour.
- Average per serving
- Calories 175.0kCal