Ingredients

Adjust Servings:

	100 ml Olive Oil
	3 cloves crushed Garlic
	to taste Red Chili
	2 young sprigs Rosemary
	juice of 1 small Lemon
	6 fillets Anchovies

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Green veggies with flavoured butter

Versatile dressing

Features:

Cuisine:

Italian

A herby dressing that gives vegetables loads of flavour!

35 min
Serves 5
Hard

Ingredients

100 ml Olive Oil
3 cloves crushed Garlic
to taste Red Chili
2 young sprigs Rosemary
juice of 1 small Lemon
6 fillets Anchovies

Directions

I love make-ahead recipes especially when they can be frozen. Make up a big batch, freeze some and refrigerate for up to a month. This is a great dressing to drizzle over vegetables be they oven-roasted, steamed, grilled or raw but it can also be drizzled over any meat or pulse to make a meal. Note for the vegans you can add soy sauce instead of the anchovies. Despite the title I have used olive oil rather than butter. If you want to use butter switch the oil for 150 g of melted butter.

Storage

You can pour some into a small container or jam jar for the fridge. For the freezer, I usually pour it into a plastic container and part freeze it so it is solid but sliceable. Slice it into servings wrap with clingfilm and pop back in the freezer.

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Steps

1 Done 5 mins	Whizz Add the olive oil, garlic, chilli, rosemary, lemon juice and anchovies to a food processor and whiz until fairly fine.
2 Done 30 mins	Veg Cook whatever vegetables you want however you want. Drizzle the sauce over it and serve. I really like it over green veg like broccoli that has been lightly steamed or microwaved. It also goes well with oven-roasted peppers and onions.