Salsa verde

Salsa verde

By
From
Meat
Makes
1 cup
Photographer
Dean Cambray

This is a vibrant green sauce, chock-full of gutsy flavours. It’s traditionally served with poached or grilled meats and also fish. I also love to serve it with classic veal schnitzel or with pork terrines.

Ingredients

Quantity Ingredient
1/2 cup green olives, pitted and chopped
1/2 cup gherkins, chopped
1/4 cup parsley, chopped
1 lemon, juiced
3 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
1 garlic clove, finely chopped, (optional)

Method

  1. Chop the olives, gherkins and parsley separately. Place them all in a large mixing bowl with the lemon juice and oil. Stir well, then season to taste and stir in the garlic, if using. Leave the salsa to sit for 30 minutes at room temperature, so the flavours can develop. Stir briefly before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
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