Salsa Verde

1. Strip the leaves from the herbs and put in a food processor with all the other ingredients, apart from the pepper and sugar.

2. Blitz to a coarse sauce - don't make it too smooth.

3. Alternatively, chop the dry ingredients by hand before mixing with the oil and vinegar, to give a lovely, chunky texture.

4. Season with pepper and sugar (you shouldn't need salt because of the olives, anchovies and capers).

5. Use immediately.

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Nutrient	Quantity
Total fats	146.2917 g
Protein	15.7457 g
Carbohydrates	16.4364 g
Energy	1408.3346 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6688 g
Water	604.2709 g
Aspartic acid	0.3951 g
Calcium, Ca	482.7353 mg
Lutein + zeaxanthin	1752.9463 g
Fiber, total dietary	7.7814 g
Fatty acids, total saturated 22:0	0.1858 g
Carotene, beta	1176.9411 g
Niacin	1.7364 mg
Vitamin A, RAE	181.7922 g
Arginine	0.292 g
Riboflavin	0.4639 mg
Tocopherol, beta	0.1584 mg
Fatty acids, total saturated 20:1	0.4478 g
Glutamic acid	1.1358 g
Sodium, Na	4419.6607 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8163 g
Total lipid (fat)	146.2917 g
Manganese, Mn	0.9773 mg
Fructose	2.9757 g
Proline	0.1434 g
Fatty acids, total saturated 16:0	16.7086 g
Sucrose	0.2852 g
Choline, total	58.8571 mg
Sugars, total	6.1482 g
Serine	0.1616 g
Fatty acids, total saturated 18:0	2.8824 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.3457 mg
Selenium, Se	9.605 g
Ash	14.9084 g
Fatty acids, total saturated 18:1 undifferentiated	102.7269 g
Pantothenic acid	1.2156 mg
Phenylalanine	0.1763 g
Copper, Cu	0.47 mg
Betaine	0.2574 mg
Thiamin	0.3427 mg
Retinol	17 g
Methionine	0.0502 g
Iron, Fe	7.2686 mg
Carbohydrate, by difference	16.4364 g
Phosphorus, P	221.2883 mg
Folate, total	100.7447 g
Tocopherol, gamma	1.2406 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	0.1993 g
Cholesterol	28.3333 mg
Valine	0.1905 g
Fatty acids, total saturated 18:2 undifferentiated	14.3928 g
Glycine	0.1982 g
Carotene, alpha	70.2 g
Glucose (dextrose)	2.8137 g
Fatty acids, total saturated 14:0	0.0184 g
Zinc, Zn	1.6454 mg
Isoleucine	0.1704 g
Fatty acids, total saturated 12:0	0.0162 g
Fatty acids, total polyunsaturated	16.1302 g
Fatty acids, total polyunsaturated 17:1	0.18 g
Leucine	0.2645 g
Vitamin A, IU	3376.3908 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	100.7447 g
Tryptophan	0.0523 g
Vitamin C, total ascorbic acid	21.2934 mg
Phytosterols	396.6749 mg
Galactose	0.0765 g
Fatty acids, total saturated 20:0	0.5962 g
Tyrosine	0.1039 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	297.7584 g
Fatty acids, total saturated	20.4478 g
Histidine	0.0818 g
Fatty acids, total monounsaturated	105.1727 g
Threonine	0.1596 g
Folate, food	100.7447 g
Fatty acids, total polyunsaturated 17:0	0.0317 g
Cryptoxanthin, beta	175.0408 g
Vitamin E (alpha-tocopherol)	21.3361 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	85.143 mg
Lysine	0.2116 g
Potassium, K	977.1284 mg
Cystine	0.0397 g
Fluoride, F	162.54 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Olive oil	0.66 cup	1272.96	0	144
Pepper	0	0	0	0
Garlic Clove	1	50.4333	0	0.2833
Basil	1 ounce	6.5204	0.7513	0.1814
mint	1 ounce	12.4738	2.3842	0.207
white wine vinegar	1 tablespoon	50.4333	0	0.2833
flat leaf parsley	2 ounces	50.4333	0	0.2833
green olive	2 tablespoons	50.4333	0	0.2833
dill pickle	4	64.8	13.014	1.62
anchovy oil	3	50.4333	0	0.2833
caper salt	1 tablespoon	50.4333	0	0.2833