Salsa verde

Salsa verde

By
From
Ben's BBQ Bible
Makes
300 ml
Photographer
Billy Law

This all-time classic Italian sauce pairs perfectly with grilled meat, fish, poultry and vegetables. Key elements are really good extra virgin olive oil, fresh herbs and good vinegar; you can also use lemon juice.

A tip for making a great salsa verde is to use a sharp knife or to have a sharp blade in your food processor, so the herbs are cut and not bruised.

Ingredients

Quantity Ingredient
1 cup flat-leaf or curly parsley
1 cup basil
1 cup mint
1 cup rocket
2 tablespoons capers
6 anchovy fillets
1 garlic clove, peeled
1 1/2 tablespoons good quality white wine vinegar
2 teaspoons dijon mustard
185ml good quality extra virgin olive oil
freshly ground black pepper
salt

Method

  1. Place the herbs in a food processor with the capers, anchovies and garlic, and process until finely chopped. If necessary, add the vinegar to loosen the mixture.
  2. Spoon the mixture into a bowl and stir in the mustard and olive oil. Combine completely, then season with pepper and salt.
  3. Allow the salsa to stand for 30 minutes before using. Serve at room temperature.
  4. The sauce will keep for up to a week in the refrigerator if stored in an airtight container.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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