Green Sauce – From Meatballs The Ultimate Guide by Matteo Bruno
Ingredients
Scale
- 50g (a large bunch) flat leaf (Italian) parsley, leaves picked
- 50g (a large bunch) basil, leaves picked
- 1 clove of garlic
- 35g blanched almonds
- 10g anchovies
- Juice of 1 lemon
- 120ml extra virgin olive oil
- 25 parmesan cheese, finely grated
Instructions
- Blitz the herbs, garlic, almonds, anchovies, lemon juice, olive oil and a pinch of salt and pepper in a food processor for around a minute or until a smooth sauce has formed.
- Add the parmesan and blitz for another minute.