Salsa verde

Salsa verde

By
From
Finding Fire
Makes
250 g

This vibrant green sauce boasts countless variations and manages to transverse many places including Italy, Spain, France and South America (where it is known as chimichurri). Its grassy, peppery nature is enriched with anchovies and it is delicious with everything from vegetables to grilled fish, as well as red meat, such as lamb and beef.

Ingredients

Quantity Ingredient
1 bunch flat-leaf (italian) parsley, leaves picked, washed and dried
1/2 bunch basil, leaves picked, washed and dried
1/2 bunch mint, leaves picked, washed and dried
1 garlic clove
1 large ice cube
30g capers in brine, drained and rinsed
1 tablespoon dijon mustard
1 tablespoon red-wine vinegar
3 anchovy fillets
250ml extra-virgin olive oil, such as arbequina, plus extra for covering
sea salt

Method

  1. 1. Combine the herbs in a blender along with the garlic and ice cube. Blend on medium speed, stopping at intervals to ensure the herbs are evenly processed.
  2. 2. Add the capers, mustard, vinegar and anchovy fillets and blend on medium-high speed until combined. Be careful not to overwork the mixture or it will discolour.
  3. 3. With the machine running on medium speed, gradually add the olive oil in a slow and steady stream, scraping down the sides with a spatula. Turn the machine to high and process for 10 seconds.
  4. 4. Check the seasoning and consistency, then transfer to an airtight jar. Pour a thin layer of olive oil on top of the salsa verde to prevent oxidisation. Store in the refrigerator where it will keep for 2 days.
Tags:
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