Salsa verde

(Recipe from this blogpost)

We’re in the process of moving house, hence the lack of posts lately. Don’t worry, I’ll be back and blogging in time for all of the Christmas food shenanigans!

I had four anchovies and a third of a bottle of capers languishing in my pantry and I’ve been on a mission to use up as much items as I can before we move. So this recipe was absolutely perfect!


4 anchovies
2 tsps capers
2 cups mixed fresh herbs (I used marjoram, thyme and oregano)
2 tsps dijon mustard
2 cloves garlic
Juice of 1 lemon
30g olive oil





  • Pop all of your ingredients into the TMX bowl and blend for 6 secs/speed 4. Scrape down the sides and blend a bit more until you have an evenly chopped mixture.
  • Scrape down the sides again, and turn your TMX on to speed 4. Through the hole in the lid, add the olive oil in a slow, steady stream until the mixture is combined.
  • Serve with fresh or cooked seafood, or stir through some pasta and serve as a side dish. How easy was that!
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