Delicious carb-free, green herby sauce

Salsa verde

Salsa verde is a delicious, green herby sauce generally served with fish, though I like to serve it with beef and lamb on occasion, or to dress steamed greens with a little leftover spoonful if it’s going spare. The mixture of fresh herbs, mustard, savoury capers and mini gherkins adds a delightful extra layer of flavour.

Traditionally the recipe includes anchovies but when I first made this sauce I was cooking for a vegetarian so I left these out. I think it works just as well but you may want to add these if you’re a fan.


  • 1 1/2 cloves of garlic
  • A large handful each of flat leaf parsley and basil, de-stalked
  • A small handful of mint
  • 1 tablespoon of capers, drained
  • 8-10 cornichons
  • 1 heaped teaspoon of Dijon mustard
  • 4 tablespoons of olive oil
  • Splash of white wine vinegar
  • Salt and pepper to season


  1. Rinse, dry, then finely chop the parsley, basil and mint and place in a bowl.
  2. Crush and finely chop the garlic and add it to the herbs.
  3. Roughly chop the cornichons and capers and add to the bowl.
  4. Mix in the mustard, a splash of white wine vinegar and the olive oil.
  5. Combine together until you have a runny sauce and season. You may need to tweak it with a little more mustard, vinegar or oil depending on your taste so make sure you test as you go.
  6. Serve with fish, lamb, beef or drizzle a spoonful over some steamed green veg.

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