Salsa verde

Salsa verde

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

Salsa verde is an exceptionally versatile green sauce. Because of its concentrated flavour, you just need a few tablespoons per person. It is delicious with roast beef, seafood, vegetables and grilled fish or chicken.

Ingredients

Quantity Ingredient
50g fresh flat-leaf parsley
3 anchovies
1-2 tablespoons capers
1 large garlic clove
200ml olive oil
1/2 teaspoon sea salt, or to taste
A pinch freshly ground black pepper
1 tablespoon fresh lemon juice or vinegar

Method

  1. Remove any coarse parsley stalks. Place the leaves in the food processor with the anchovies and capers and let it run for a few seconds. Stop the machine, scrape down the side of the bowl and then run for a few seconds more. Add the peeled and roughly chopped garlic clove, then slowly pour the oil through the tube while the machine is on.
  2. Season sparingly with salt (the anchovies are quite salty) and pepper. You can prepare up to this point a few hours ahead. Don’t add the lemon juice or vinegar until you are ready to serve: that way the sauce will keep its bright green colour for longer.
  3. Finely chop the parsley with a sharp knife, and then finely chop the anchovies, capers and garlic. Combine everything in a small bowl, pour in the olive oil a little at a time, then stir in the lemon or vinegar and season to taste.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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