Salsa verde simply means green sauce and that is really what it is. A simple sauce with soft green herbs as its base. Salsa verde is fantastic with lamb as it cuts its fatty richness but is also delicious with chicken, fish and grilled vegetables. Leftovers are great in a toasted cheese and tomato sandwich. I was reminded to post this recipe when during the week I had a truely terrible salsa verde. It’s not in my nature to publicly name and shame but let’s just say dried herbs play no part in a true salsa verde. Any soft green herbs are great here. I have used basil, mint and parsley but let’s just say you don’t like mint, like someone I know, simply leave it out or add in coriander. Recipe is from “Jamie at Home”.
Ingredients
- 1/2 a clove garlic, peeled
- 1 tsp capers, soaked and drained
- 4 little gherkins
- 2 anchovy fillets
- a small bunch flat leaf parsley, leaves picked
- a small handful of basil, leaves picked
- a small handful of mint, leaves picked
- 1 tbsp red wine vinegar, or more to taste
- 1/2 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Sea salt & black pepper to season
Directions
Place the 1/2 garlic clove, capers, gherkins and anchovy fillets in the bowl of a food processor and pulse until evenly chopped (you may need to scrape down the sides of the bowl).
Add the picked herb leaves and pulse once again until evenly chopped, you want it quite fine but not a puree.
Scrape into a bowl, add the red wine vinegar (1 tbsp) and the olive oil (1/2 cup).
Mix in the mustard and loosen the mix with a few splashed of water. Season to taste with salt and pepper and adding another splash of vinegar if needed.
It is best to make the sauce a little ahead of time to allow the flavours to meld and taste again for seasoning. Now slather over everything to your hearts content. Leftovers can be stored covered in the fridge, the olive oil will solidify in the fridge but just leave it out to come to room temperature and give it a good stir before serving. Also, don’t be scared of the anchovies here, it doesn’t taste fishy, they just give a depth of flavour and saltiness to the salsa verde. Enjoy. Sheryl x
