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.
(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
- Combine the parsley, basil, mint, anchovy and capers on a cutting board and chop finely.
- Transfer to a serving bowl and stir in the crushed garlic, vinegar and Dijon mustard.
- Slowly stir in olive oil until the salsa verde has a nice consistency.
- 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.