Salsa Verde Sauce

 

Recipe video above. Salsa Verde is the Swiss Army knife of condiments! This herby, tangy and savoury green sauce goes with so many things, especially roasted and grilled meats, seafood and vegetables.

This Salsa Verde version is a variation on traditional Italian Salsa Verde, made with basil, parsley and mint, giving a lovely balance where no one herb dominates.

Add garlic and anchovies, and only use parsley.

 

Ingredients

Cups Metric

• ▢1 cup green basil , packed
• ▢3/4 cup parsley , flatleaf; packed
• ▢1/2 cup mint leaves , packed
• ▢2 tbsp gherkins , roughly chopped
• ▢1/2 tbsp capers
• ▢1 tsp dijon mustard
• ▢1/2 tbsp red wine vinegar
• ▢4 tbsp extra virgin olive oil
• ▢1/4 tsp salt
• ▢1 ice cube – for loosening but keeps the mixture green.

CLASSIC ITALIAN additions

• ▢1 – 2 anchovies
• ▢1/2 small garlic clove , roughly chopped
• ▢Substitute the basil and mint with more parsley
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Cook Mode

Instructions

1. Blitz – Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.
2. Serving: See in post for extensive list. Serve with steaks, chops or roasted lamb, beef, pork, chicken and seafood (especially great with fish!). It's also excellent with legumes, cooked vegetables and even eggs. You can also use it in the same ways as a tapenade or pesto: Spread on crostini, use in sandwiches, dress salads with it, toss with pasta!

Recipe Notes:

Storage – keep in an airtight container for 4 to 5 days in the fridge. It can also be frozen for 3 months.

Nutrition – Calculated for one batch.