Salsa Verde for steak

• ½ bunch flat-leaf parsley
• ½ bunch basil, leaves picked
• ½ bunch mint, leaves pickled
• 3 cloves garlic
• ¼ cup (60ml) red wine vinegar
• 100ml extra virgin olive oil
• 50g capers
• 2 tsp Dijon mustard
• Salt and pepper

Combine all the ingredients and half the olive oil until a chunky consistency then add in the remaining olive oil and stir, add salt and pepper to taste. Refrigerate if not using immediately, always bring to room temperature before serving.

The Salsa Verde best for fish

• 1 to 2garlic cloves (to taste), halved, green shoots removed
• Salt to taste
• 1anchovy fillet, rinsed (optional)
• 1tablespoon capers, rinsed and chopped
• ¼cup extra-virgin olive oil
• ¾cup (tightly packed) flat-leaf parsley leaves (25 grams)
• 3/4 cup of dill
• Salt and pepper

Combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil, dill and parsley and blend to a purée. Season to taste with salt and pepper. Refrigerate if not using immediately, always bring to room temperature before serving.

Homemade Mayonnaise

• 3 egg yolks
• 2 tsp white wine vinegar
• 2tsp Dijon mustard
• 200mL olive oil
• Salt and pepper

Blend the yolks, vinegar and mustard in a blender and process until the consistency is light and creamy. While the motor is running add in the olive oil in a slow steady stream until the mayonnaise is thick and pale. Feel free to add in garlic to create and aioli.

Pesto 

• 2 cups basil leaves
• 1 crushed garlic clove
• ⅓ cup toasted pine nuts
• ½ cup of grated parmesan
• ½ cup of olive oil
• Salt and pepper to taste

 

Add all the ingredients except olive oil in a food processor. Process the ingredients until the mixture is a fine paste. Then slowly add the olive oil in  steady stream while the motor is running until well combined and emulsified.