Salsa verde is the first step to making a luscious meal. Zingy, fresh and tasting of green goodness, it accompanies literally anything – grilled vegetables, fish, chicken, beef, sausages, lentils, potatoes, charred bread, pasta, whatever you have lying around! The French have a version, sauce verte, which usually contains tarragon rather than mint.
Chimichurri is the Argentinean recipe regularly associated with steak. Mexicans spice theirs up with tomatilos, jalapeños, chilli, coriander and lime.
All versions are as delicious as the next. This recipe is for the Italian salsa verde – fresh basil, parsley, capers, anchovy lemon juice and good quality olive oil combing all the wonderful ingredients together. It doesn’t matter if you claim not to like anchovies, they magically melt into the sauce providing a salty richness that does not taste fishy at all.
Its seriously addictive and worth having a batch prepared in the fridge for your beck and call.
Large handful parsley, chopped fine
Large handful mint, chopped fine
2 tbsp capers, chopped
6 anchovy fillets
1 spring onion, thinly sliced and minced fine
1/4 clove garlic, crushed
1 tsp dijon mustard
Good olive oil
1. Combine parsley, mint, capers, spring onion, garlic and dijon mustard in a bowl.
2. Chop your anchovies and then with a fork mash them up. Add to the bowl and mix in well.
3. Pour olive oil over the herb mixture until soaked in the oil. Its shouldn’t be swimming in oil, but have the texture of a thick dressing.
4. To finish the sauce gradually add squirts of lemon juice, tasting each time until you find the perfect balance.