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salsa verde

servings
Serves 8

method

The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.

Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

• from Jamie's Kitchen

ingredients

• 1½–2 cloves of garlic, peeled
• 1 small handful of capers
• 1 small handful of gherkins pickled in sweet vinegar
• 6 anchovy fillets
• 2 large handfuls of flat-leaf parsley, leaves picked
• 1 bunch of fresh basil, leaves picked
• 1 handful of fresh mint, leaves picked
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons really good extra virgin olive oil
• sea salt and freshly ground black pepper

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1. by HANDRE on Sat 21 Jan 2012 @ 12:02

is this a play on salsa verde cos of the name? or am i confused with a different type of salsa verde with tomatillo's cilantro, roast chili, fresh lemon etc. from mexico

2. by mrsw on Fri 21 Oct 2011 @ 16:57

How much Salsa does this receipe make?

3. by michael g. on Sat 11 Jun 2011 @ 07:26

Irene, yes you can refridgerate salsa verde, we have frozen it with good results

4. by Irene on Thu 02 Jun 2011 @ 04:24

Can someone please tell me if you can keep this in the fridge, and if so for how long? Thanks

5. by sandra on Tue 31 May 2011 @ 16:20

Luv your recipes - luv your programs (school dinners/ and 30 minute meals- wich is on dutch television at the moment) luv the things you do for the kids @ fifteen and for all the kids in the UK who get a proper lunch now :-D and........I luved the food in your Italian restaurant in Cardiff :) Cheers!

6. by sandra on Tue 31 May 2011 @ 16:19

7. by Nicola on Fri 15 Apr 2011 @ 17:54

I made this but had no anchovies or gherkins to put in, nevertheless this brightened up a quick simple midweek dinner, and my 4 year old enjoyed it too. Can't wait to try it with all of the ingredients in.

8. by Kier on Wed 15 Dec 2010 @ 17:00

very good salsa and tasty

9. by Brian Barry on Tue 07 Dec 2010 @ 17:58

Tastie Salsa with spuds - kept the taste buds on that rollercoaster - The Mirs and Mr B enjoyed it.

10. by Ad on Thu 29 Jan 2009 @ 18:27

I love this dish

11. by Christine on Sat 18 Oct 2008 @ 14:08

Just had a holiday in England. The best dining experience I had on the trip was at Jamie's Italian in Oxford. The lamb cutlets ("fingers"?) served with salsa verde was just a wonder to the tastbuds.
I enjoyed it so much I went back for lunch the following day to try pasta with truffles.
The staff too were excellent. What a pleasant experience it was.

12. by Aurelia on Fri 26 Sep 2008 @ 23:03

Yummmmy ,Yummmmy, Salsa Verde in all it's forms are delicious, We are having it with red snapper for dinner tonight. I have to work with the public tomorrow and I know the garlic lingers a bit but I don't care.Thanks Jamie for another deicious twist on an Italian favourite. Your grilled/bbq summer veggies is the perfect accompanyment to our meal.I just love the idea of using rosemary stalks as skewers for the fish!!! My mother's family was from Genoa and Piemonte,and I never learned that trick! So Cheers! & thank you so much for making meals fun and delicious every day!

13. by Alex on Fri 26 Sep 2008 @ 15:26

Ok, that's quite the Italian way...
here in northern Italy we do salsa verde without mustard and less vinegar (very often without it). It's very good also with boled meat (like te "lesso" or several other dishes called "bollito", especially in Piemonte).
Anyway I always follow your tv shows here in Italy, and I just have to say that you are great! (even if sometimes you do some strange choices when you prepare an Italian dish, but anyway it's your interpretation...:-)

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