Salsa Verde recipe
Recipe video above. Salsa Verde is the Swiss Army knife of condiments! This herby, tangy and savoury green sauce goes with so many things, especially roasted and grilled meats, seafood and vegetables. It's featured in my Rosemary Garlic Rack of Lamb recipe.This Salsa Verde version is a variat...
Foto: RecipeTin Eats
Ingredients
- 1 cup green basil (, packed)
- 3/4 cup parsley (, flatleaf; packed)
- 1/2 cup mint leaves (, packed)
- 2 tbsp gherkins (, roughly chopped)
- 1/2 tbsp capers
- 1 tsp dijon mustard
- 1/2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1 ice cube - for loosening but keeps the mixture green.
- 1 - 2 anchovies
- 1/2 small garlic clove (, roughly chopped)
- Substitute the basil and mint with more parsley
Steps
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Blitz - Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.
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Serving: See in post for extensive list. Serve with steaks, chops or roasted lamb, beef, pork, chicken and seafood (especially great with fish!). It's also excellent with legumes, cooked vegetables and even eggs. You can also use it in the same ways as a tapenade or pesto: Spread on crostini, use in sandwiches, dress salads with it, toss with pasta!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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