Salsa verde

16 Jun

Salsa verde

Salsa verde (or “green sauce”) is the most wonderful Italian concoction. It goes particularly well with fish, and with some new potatoes and steamed green beans alongside makes a great weekday supper.

Salsa verde should have  some texture to it. I usually chop everything by hand, then transfer it to a bowl before stirring in the wet ingredients. It takes just seconds to whizz everything together in a food processor, but use the pulse function to keep from over-blending.

Salsa verde
(makes about 1 cup)

  • 1 1/2 cups parsley leaves
  • 1 cup basil leaves
  • 1/2 cup mint leaves
  • 100g anchovy fillets, drained
  • 100g capers, drained
  • 2 cloves garlic, crushed
  • 1 Tb red wine vinegar
  • 2 tsp Dijon mustard
  • 3-4 Tb olive oil
  • salt and pepper
  1. Combine the parsley, basil, mint, anchovy and capers on a cutting board and chop finely.
  2. Transfer to a serving bowl and stir in the crushed garlic, vinegar and Dijon mustard.
  3. Slowly stir in olive oil until the salsa verde has a nice consistency.
  4. Season with salt and pepper, and tweak the balance of vinegar and mustard to suit your taste. Leave for a half an hour or so for the flavours to marry before serving.

 

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