Apr25

Salsa Verde

There are lots of versions of this versatile sauce – mine does include garlic, capers and anchovies, but doesn’t have vinegar or cornichons, which are too sharp for me. I like this version’s fresh, spiky, smoky taste. The quantities will fill one normal jam jar and the sauce keeps for about a week in the fridge.

  • Big bunch flat leaf parsley
  • Two big sprigs basil
  • Two big sprigs mint
  • 3 cloves garlic
  • 6-8 anchovy fillets, rinsed
  • 1 dsp capers, rinsed
  • 1 dsp lemon juice
  • About 150ml good quality olive oil

Cut off the woody stems and put the herbs, garlic, anchovies, capers, lemon and a little oil into a food processor. Blend for a couple of minutes and then add the rest of the oil very slowly until you have a thick, bright green sauce. Store in a sealed jar.

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