Salsa verde

Salsa verde

By
From
Leiths How to Cook
Makes
150 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
large bunch flat-leaf parsley
small bunch mint
small bunch basil or tarragon
1 garlic clove
1 anchovy fillet in oil
1 tablespoon capers
1 teaspoon dijon mustard
75-100ml olive oil
salt
freshly ground black pepper

Method

  1. Pick the herb leaves off the stalks and chop roughly. You will need about 4 tablespoons parsley and 1–2 tablespoons of a selection of the remaining herbs.
  2. Peel and crush the garlic. Drain and roughly chop the anchovy fillet. Rinse and drain the capers. Add these ingredients to the herbs.
  3. Either chop the mixture further by hand (using a mezzaluna if you have one), or briefly pulse in a food processor. Don’t over-process as the salsa needs to have some texture. Transfer to a small bowl if you have chopped the mixture by hand.
  4. Stir in the mustard, season well with salt and pepper and then whisk or pulse in the olive oil. Salsa verde is best used on the day it is made, but it can be kept in the fridge for a day or two. It is particularly good with grilled or barbecued meats or fish.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again