2 cups (approx) fresh mint leaves
2 cups (approx) parsley
4 oil-preserved anchovy fillets
20g toasted pinenuts
3 tablespoons red wine vinegar
2-3 tablespoons extra virgin olive oil

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1.As a condiment for smoky barbecued treats
2.Brushed onto whole roasted fish with sautéed onions and raisins
3.On pieces of grilled bread as an aperitivo

Food styling, recipes and photography Will Bowman & Jane Lyons

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