Sunday 26 April 2015

Mixed herb salsa verde Herby green sauce, incredible with fish

Mixed herb salsa verde

Herby green sauce, incredible with fish

 To make a really authentic, full-of-flavour salsa verde, chop up all those  lovely herbs by hand

  • 1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
  • 1 clove garlic, peeled
  • 2 tablespoons capers, drained
  • 3 cornichons
  • 2-3 anchovy fillets, finely sliced
  • 1 heaped tablespoon French mustard
  • 4 tablespoons extra virgin olive oil
  • 1-2 tablespoons red wine vinegar
  • sea salt
  • freshly ground black pepper


Salsa verde is traditionally prepare with parsley,but i like to mix it a bit and use a bit of basil & mint also in it.use it too jazz up meat,fish & roasted vegetables,or you can enjoy it as a lovely dip for roasted new potatos.

Pick and roughly chop herbs leaves in the mid of the big chop board.Add the garlic,capers,cronichons and anchovies & continue choping and mix these all herbs together fine.

Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

Nutritional Information Amount per serving:
  • Calories 86 4%
  • Carbs 1.1g 0%
  • Sugar 0.7g 1%
  • Fat 8.4g 12%
  • Saturates 1.2g 6%
  • Protein 1.0g 2%

Of an adult's reference intake


Post a Comment