Salsa verde with thermomix
Instructions
Add vinegar and evaporate the breadcrumbs: 5 seconds at speed 6.
Combine all other ingredients: 30 seconds at speed 8, and finally, join the oil 10 seconds at speed 3.
Serves meat and acompanying raw or boiled vegetables.
Tips: If you want a smoother sauce, add more oil.
Ingredients and dosing for 6 persons
- 100 g of parsley (washed and dried)
- 6 anchovy fillets
- 1/2 clove of garlic
- 1 tablespoon of capers
- 2 hard-boiled egg yolks
- 8 pitted green olives (optional)
- 180 g of olive oil
- 2 tablespoons of wine vinegar
- 1 bun (crumb)
- 1 pinch of salt