Last year when we were in Nelson, we went to our friend's place for dinner, and his mum cooked a delicious summer feast, one dish of which was roasted vegetables with green sauce. Here is the green sauce, and soon I'll post the veg. Thanks Mrs Venning!
Ingredients:
Large handful fresh basil
2 tbsp red wine vinegar
2 anchovy fillets, drained (rinsed if canned in salt)
2 tsp mild ready-made mustard
1/3 cup extra virgin olive oil
Method:
Put all ingredients except olive oil in a food processor blender and whiz until smooth. Keep the processor running and pour the oil through the tube in a steady flow. Season to taste with salt and pepper. Decant into a covered bottle or jar and put aside until needed. Keeps for a week in the refrigerator.
Serving Suggestions:
Roast veg, or lamb cutlets. Delish!
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