Salsa verde

Salsa verde

Herby green sauce, incredible with fish


“To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand”
Serves 8
Cooks In 5 minutes
Difficulty Super easy


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 balsamico
8 tablespoons really good extra virgin olive oil
sea salt
freshly ground black pepper


Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and balsamico, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more balsamico.