Salsa Verde
Level
Easy
Time
10Min
Serves
4
Ingredients
- 1½–2 cloves of garlic, peeled
- 1 small handful of capers
- 1 small handful of gherkins, pickled in sweet vinegar
- 6 anchovy fillets
- 2 large handfuls of flat-leaf parsley, leaves picked
- 1 bunch of fresh basil, leaves picked
- 1 handful of fresh mint, leaves picked
- 1 tbsp Dijon mustard
- 3 tbsp white balsamic vinegar
- 8 tbsp really good extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with our hot smoked salmon or sea trout.
- Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
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