Salsa Verde

This is a simple but key addition to the summer season. It is great for jazzing up meat, roasted vegetables, or drizzled over new potatoes. Traditionally salsa verde is made with parsley however I find it is even better with the addition of basil and mint.

Salsa Verde


  • 1 large bunch, mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
  • 1 clove garlic, peeled
  • 2 Tbsp capers, drained
  • 3 cornichons (mini gherkins)
  • 2-3 anchovy fillets, finely sliced
  • 1 heaped Tbsp French mustard
  • 4-5 Tbsp extra virgin olive oil
  • 1-2 Tbsp red wine vinegar
  • sea salt
  • freshly ground black pepper


Pick and roughly chop the herb leaves onto chopping board. Place into food processor and add the garlic, capers, cornichons and anchovies. Process until desired consistency is reached.

Add in the mustard, extra virgin olive oil and red wine vinegar, mix well. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

Makes between 3/4 – 1 cup

Recipe adapted from Jamie Oliver

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