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.

Tags: anchovies, basil, capers, dairy-free, gluten-free, Italian food, mint, parsley