Salsa verde

Salsa verde

By
From
Good Better Green
Makes
250ml

A timeless classic, salsa verde is delicious with almost everything, but feel free to add a handful of chopped mint leaves and some finely chopped rosemary and replace the lemon juice with red wine vinegar when serving it with lamb. A teaspoon of Dijon mustard also works well, and a tablespoon of chopped tarragon is good when serving it with chicken. Salsa verde is best when the herbs are finely chopped by hand, so resist using a food processor.

Ingredients

Quantity Ingredient
25g basil, leaves only
50g flat-leaf parsley, very finely chopped, leaves only
1 large garlic clove, finely chopped
or 2 small garlic cloves, finely chopped
2 tablespoons capers, rinsed and chopped
5 anchovy fillets in olive oil, mashed with a fork
125ml extra virgin olive oil
3 tablespoons lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Working in batches, shred the basil leaves for the best method.
  2. Put the herbs, garlic, capers and anchovies into a bowl and mix well. Add the olive oil slowly, until it reaches desired consistency. Add the lemon juice with salt and pepper to taste, bearing in mind the anchovies are salty already.
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