Mixed herb salsa verde

Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.

Nutritional Information (amount per serving)

Calories
86kcal
Carbs
1.1g
Sugar
0.7g
Fat
8.4g
Saturates
1.2g
Protein
1.0g

Serves 6-8   Approx time: 10   Difficulty: super easy

Ingredients

  • 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
 

Method

Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until 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.

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