The Healing Power of Culinary Herbs: Salsa Verde

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<em>Serves 6</em>
<p>• 3?4 cup fresh parsley leaves<br />
• 1?3 cup mixed fresh herbs (e.g., basil, chives, cilantro, mint)<br />
• 1 garlic clove, chopped<br />
• 6 green olives, pitted<br />
• 1 tablespoon capers, rinsed and drained<br />
• 2 anchovy fillets, rinsed and chopped<br />
• 1 teaspoon Dijon mustard<br />
• 2 teaspoons lemon juice<br />
• 1?2 cup extra virgin olive oil<br />
• Salt and freshly ground black pepper</p>
<p>1. Put all ingredients, except the oil, salt and pepper, into a food processor and blend to a smooth paste. <br />
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2. Gradually blend in the oil to form a sauce, then add salt and pepper to taste. <br />
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3. Serve as a dip with fresh bread and raw or cooked vegetables.</p>
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<em>Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. She lives in Ontario, Canada. Visit her at</em>
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<strong>The Healing Power of Culinary Herbs</strong>

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