Jamie Oliver

Salsa verde

Herby green sauce, incredible with fish

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Salsa verde

Serves 8
Cooks In5 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    144
    7%
  • Fat
    14.4g
    21%
  • Saturates
    2.4g
    12%
  • Protein
    2.2g
    5%
  • Carbs
    0.9g
    0%
  • Sugar
    0.5g
    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

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Nutrition per serving
  • Calories
    144
    7%
  • Fat
    14.4g
    21%
  • Saturates
    2.4g
    12%
  • Protein
    2.2g
    5%
  • Carbs
    0.9g
    0%
  • Sugar
    0.5g
    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

  • 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
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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.


• from Jamie's Kitchen

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