Mixed herb salsa verde

Name: Mixed herb salsa verde
Total time: 10 min
Yield: 6
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

Herby green sauce, incredible with fish

Dairy-freedf

“To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand ”

Serves 6

Cooks In10 minutes

DifficultySuper easy

Vegetables Sauces & condiments

Nutrition per serving

Calories 86 4%
Fat 8.4g 12%
Saturates 1.2g 6%
Sugars 0.7g 1%
Protein 1.0g 2%
Carbs 1.1g 0%

Of an adult's reference intake

Oliver's Twist

Tap For Method

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

Tap For Method

Oliver's Twist

Tap For Ingredients

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.