• DIFFICULTY: EASY
  • 10 mins

Ingredients

  • 3 stems mint
  • 4 stems basil
  • 2 stems tarragon
  • 8 stems parsley
  • 2 stems marjoram
  • 1 clove garlic
  • 1 teaspoon capers (or 2 teaspoons chopped nasturtium leaf)
  • 1 dessert spoon French mustard
  • Salt and pepper to taste
  • 1 tablespoon cider vinegar
  • Lots of good olive oil
  • 2 anchovy fillets (optional)

Salsa Verde (Green Sauce)

Salsa Verde is a vibrant, herbaceous sauce that brings a burst of fresh flavor to any dish. It’s more of a feeling than a strict recipe, as it adapts to the herbs and ingredients you have on hand. Perfect for smoked meats, fish, or as a versatile dressing, this sauce is a kitchen staple you’ll use repeatedly.

Instructions

  1. Prepare the Herbs:

    • Wash, dry, and destem the herbs. Finely chop them and set aside.

  2. Mix the Base:

    • Very finely chop the garlic and place it in a mixing bowl.
    • Add the mustard, a good glug of olive oil, and the cider vinegar.
    • Chop the capers and add them to the bowl.

  3. Combine and Adjust:

    • Mix everything together to form a dressing.
    • Add the chopped herbs to create a thick, but oily mixture. If using, chop and add the anchovy fillets.
    • Stir well, season with salt and pepper, and taste. Adjust seasoning as needed.
    • Add more olive oil if the mixture is too thick or if you prefer a more fluid consistency.

  4. Serve and Store:

    • For best flavor, let the Salsa Verde sit for about 20 minutes before serving.
    • Store in the fridge with a light layer of olive oil on top to keep it fresh for 3-4 days.

Tips:

  • Seasonal Adjustments: In the autumn, add soft tips of thyme and rosemary. Mint might fade out of the mix as seasons change.
  • Herb Variations: Feel free to experiment with different herbs. Avoid coriander and sage as they can overpower the sauce.
  • Versatile Use: Try this sauce on grilled meats, fish, vegetables, or as a dressing for salads.
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