Salsa verde

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.

Nutritional Information (amount per serving)

Calories
144kcal
Carbs
0.9g
Sugar
0.5g
Fat
14.4g
Saturates
2.4g
Protein
2.2g

Serves 8   Approx time: 5   Difficulty: super easy

Ingredients

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

Method

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 flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.



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