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
- Rinse, dry, then finely chop the parsley, basil and mint and place in a bowl.
- Crush and finely chop the garlic and add it to the herbs.
- Roughly chop the cornichons and capers and add to the bowl.
- Mix in the mustard, a splash of white wine vinegar and the olive oil.
- 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.
- Serve with fish, lamb, beef or drizzle a spoonful over some steamed green veg.