Green sauce
Pistachios, mint & parsley
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Ingredients
- 1 heaped tablespoon shelled unsalted pistachios
- 1 heaped tablespoon mixed-colour olives , stone in
- 1 heaped tablespoon baby capers in brine
- 1 heaped tablespoon baby cornichons
- 4 anchovy fillets in oil , from sustainable sources
- 2 teaspoons English mustard
- 1 bunch of mint , (30g)
- 1 bunch of parsley , (30g)
- red wine vinegar
- extra virgin olive oil
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Together
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Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here.
ON THE DAY On a large board, use a large sharp knife to finely chop the pistachios, then squash, destone and add the olives, as well as the capers and cornichons. Add the anchovies and English mustard, then pick over the leaves from the mint and parsley. Chop everything until fine, mixing as you go. Scrape into a serving bowl, add 2 tablespoons of red wine vinegar, 4 tablespoons of extra virgin olive oil and just enough boiling kettle water to loosen, mix well, then season to perfection with black pepper.
ON THE DAY On a large board, use a large sharp knife to finely chop the pistachios, then squash, destone and add the olives, as well as the capers and cornichons. Add the anchovies and English mustard, then pick over the leaves from the mint and parsley. Chop everything until fine, mixing as you go. Scrape into a serving bowl, add 2 tablespoons of red wine vinegar, 4 tablespoons of extra virgin olive oil and just enough boiling kettle water to loosen, mix well, then season to perfection with black pepper.
