Salsa Verde

This easy herb sauce from Italy is traditionally served with Bollito Misto, a dish of different poached meats. I like to serve it will any grilled meat, poultry or fish. It is also good with very ripe, meaty tomatoes on top of some toasted ciabatta.

Ingredients

• 1 hardboiled egg, roughly chopped
• 1 clove garlic, roughly chopped
• 2 anchovies
• 1 tablespoon capers
• 1 cup packed, picked flat-leaf parsley
• ¼ cup cornichons
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil

Method

Place the egg, garlic, anchovies, capers, parsley and cornichons on a chopping board and using a large knife, chop everything to make a rough paste. Scoop into a bowl and stir in the remaining ingredients. Season.

John Hawkesby’s wine recommendation

Arneis
Montana Gisborne Showcase Series 2008

Merlot/Cabernet
Sacred Hill 2009