Jamie Oliver

Mixed herb salsa verde

Herby green sauce, incredible with fish

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Mixed herb salsa verde

Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    86
    4%
  • Fat
    8.4g
    12%
  • Saturates
    1.2g
    6%
  • Protein
    1.0g
    2%
  • Carbs
    1.1g
    0%
  • Sugar
    0.7g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Oliver's Twist
Recipe From

Oliver's Twist

Nutrition per serving
  • Calories
    86
    4%
  • Fat
    8.4g
    12%
  • Saturates
    1.2g
    6%
  • Protein
    1.0g
    2%
  • Carbs
    1.1g
    0%
  • Sugar
    0.7g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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Method

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.

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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