Salsa Verde

Preparation info

  • Makes about

    ¾ cup

    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a lovely sauce that is traditionally served with boiled meats, but it also works beautifully with grilled meats and vegetables. It will keep for a few days in the fridge but it must be covered with a layer of olive oil.


  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped tarragon
  • 1


Put the herbs in a bowl and add the garlic, capers and anchovies. Mix the mustard and olive oil together in a small bowl, then stir this through the herb mixture. Add the chilli and a few good grinds of black pepper. Taste and adjust the seasoning as needed. Cover and put in the fridge for a while for the flavours to mingle.