Flavour-wise, salsa verde is like pesto on steroids. A classic, rustic, Italian sauce usually served cold, I find it’s usually pretty interchangeable with pesto, and often a preferable ‘lighter’ alternative as it’s dairy free (i.e. no parmesan). Like pesto, it keeps well in a jar in the fridge, and my favourite ways to use it are as a condiment to fish or lamb, or simply stirred through quinoa or pasta. Add some lemon zest and it’s a perfect gremolata to serve with Ossobuco.
Traditional recipes instruct you to chop all the ingredients by hand, which results in a darker green sauce. I’m quite happy to keep mine a vibrant green and use the blender to keep this quick an easy.
Makes about 1 1/2 cups
- 1 bunch parsley leaves
- 1 bunch mint leaves
- 3 cloves garlic, peeled
- 3 Tbsp capers
- 3 Tbsp chopped pickled gherkins
- 8 anchovy fillets (omit for a vegetarian version)
- 1 Tbsp Dijon mustard
- 3 Tbsp red wine vinegar (any vinegar will do)
- 6 Tbsp good quality extra virgin olive oil
- sea salt & pepper
- Blitz everything* except olive oil in blender, then gradually add the olive oil until all the ingredients are well chopped and the sauce is of the consistency that you like.
- Store in a sterilized, airtight jar in the fridge (it will keep for a couple of weeks).
*Feel free to adjust the ingredients up and down to suit your taste / what you plan for it to accompany. A suggestion is to add all the parsley along with half the other ingredients, taste, then add what you like to plump up the flavours.