Salsa verde

I LOVE salsa verde. It’s tangy, sharp and packed full of flavour and can be batch-made on a Sunday, ready for the week ahead. I take every opportunity to dollop it on top of my dinner, but it works best with lamb, chicken, white fish, roasted veggies, halloumi and green salads. I even like to spread it onto sourdough toast, but that might not float everyone’s boat!


  • 1 bunch of flat leaf parsley
  • 1 bunch of basil
  • Handful of mint
  • Handful of baby gherkins or cornichons
  • 2 cloves garlic, chopped
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 8-10 tbsp olive oil
  • Salt and pepper
  • Handful of anchovies (optional)

Makes one jar – this can be kept in the fridge for a couple of weeks



  1. Pop the herbs, garlic, cornichons and anchovies (if using) into a food processor and blitz until chopped up and combined. Alternatively, you can do this by hand for a more chunky texture.
  2. Add the mustard and red wine vinegar and blitz again.
  3. Gradually add the oil until you reach the desired consistency. Season with salt and pepper to taste.


Samantha x

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