Ingredients
| 2 cups (approx) fresh mint leaves | |
| 2 cups (approx) parsley | |
| 4 oil-preserved anchovy fillets | |
| 20g toasted pinenuts | |
| 3 tablespoons red wine vinegar | |
| 2-3 tablespoons extra virgin olive oil |
Instructions
| 1. | As a condiment for smoky barbecued treats |
| 2. | Brushed onto whole roasted fish with sautéed onions and raisins |
| 3. | On pieces of grilled bread as an aperitivo |
Food styling, recipes and photography Will Bowman & Jane Lyons
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