Salsa verde

Salsa verde

By
From
How I cook
Serves
6
Photographer
Jason Lowe

This fresh-tasting verdant sauce lends a vibrancy to simple grilled and roasted meats. It’s the perfect accompaniment to a sumptuous fillet of beef. Serve it in a bowl on the side so guests can help themselves to as much – or as little – as they like.

Ingredients

Quantity Ingredient
bunch flat-leaf parsley, leaves only
bunch mint, leaves only
large handful rocket leaves
1 tablespoon dijon mustard
10 capers, well rinsed
3 good-quality tinned anchovies or from a jar (ortiz, for example)
2 tablespoons red wine vinegar
180ml good-quality olive oil
sea salt

Method

  1. Put the parsley, mint and rocket into a blender along with the mustard, capers and anchovies. Add the wine vinegar and blitz until the herbs are well chopped, but still retain some texture.
  2. With the motor running, slowly pour in the olive oil through the funnel, blending until you have a sludgy green sauce. Taste and season with a little salt only if needed – the anchovies and capers may provide sufficient. Pour into a serving bowl.
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