Salsa Verde

12 ingredients
5 steps

Ingredients

  • 2 ounces flat leaf parsley
  • 1 ounce mint
  • 1 ounce basil
  • 4 small dill pickles
  • 2 tablespoons green olives, chopped
  • 1 tablespoon capers packed in salt, rinsed
  • 3 anchovies packed in oil, drained (optional)
  • 1 garlic clove
  • 1 tablespoon white wine vinegar
  • 23 cup olive oil
  • fresh ground pepper
  • 1 pinch sugar

Directions

  1. 1
    Strip the leaves from the herbs and put in a food processor with all the other ingredients, apart from the pepper and sugar.
  2. 2
    Blitz to a coarse sauce - don't make it too smooth.
  3. 3
    Alternatively, chop the dry ingredients by hand before mixing with the oil and vinegar, to give a lovely, chunky texture.
  4. 4
    Season with pepper and sugar (you shouldn't need salt because of the olives, anchovies and capers).
  5. 5
    Use immediately.

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