Page title and description
Sauces, conserves & preserves
Salsa verde
This green sauce can be customised to taste, adjusting the quantities of anchovies, mustard etc, and even adding in a bit of chilli. The consistency depends on how you intend to use the salsa: it should be quite thick if you are serving it as a sauce for lamb or fish, thinner if it is being used for coating vegetables or as a dressing.
Ingredients
- 1 garlic clove, crushed
- 1 tbsp capers, soaked in water for 20 mins, then drained and squeezed dry
- 2 anchovy fillets
- small bunch flat-leaf parsley
- 10 mint leaves
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- olive oil
- salt and pepper
Method
Prep time:
20 min
PT20M
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Step 1
Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand).
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Step 2
Place the mixture in a bowl and add the mustard and vinegar.
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Step 3
Drizzle in enough olive oil to give the correct consistency and season well.