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
- 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.
- Add the mustard and red wine vinegar and blitz again.
- Gradually add the oil until you reach the desired consistency. Season with salt and pepper to taste.