Salsa Verde

This flavourful condiment contains a piquant trio of herbs: mint, parsley, and basil. Dish it up with grilled meats or fish, or use to dress grilled vegetables.

1 cup (250 mL) basil leaves
1 cup (250 mL) flat parsley leaves
1/2 cup (125 mL) mint leaves
1 to 2 anchovy filets, finely chopped (optional)
1 to 2 cloves garlic, minced
1/2 jalapeno, seeded and minced (optional)
3/4 cup (180 mL) extra-virgin olive oil
Sea salt, to taste

Finely chop basil, parsley, and mint. Place in bowl and add anchovies, garlic, and jalapeno. While mixing, drizzle in oil. Let stand 15 to 25 minutes to blend flavours. Taste and season with salt.
Makes 1 1/2 cups (350 mL).

Each serving (1 Tbsp/15 mL) contains: 64 calories; 0 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 0 g carbohydrates; 0 g fibre; 2 mg sodium

Source: "Grow, cook, heal", alive #346, August 2011