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

Ingredients

  • 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

Method

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

Leave a Message

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s