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Salsa Verde
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Mixed herb salsa verde

Herby green sauce, incredible with fish

Salsa Verde
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10 mins
Super easy

serves 6

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Ingredients

a large bunch of mixed soft fresh herbs, such as flat-leaf parsley, basil and mint

1 clove of garlic, peeled

2 tablespoons capers, drained

3 cornichons

2 or 3 anchovy fillets, finely sliced

1 heaped tablespoon French mustard

4 tablespoons extra virgin olive oil

1-2 tablespoons red wine vinegar

sea salt and freshly ground black pepper

Method

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

  1. 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.
  2. 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.
  3. 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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