Salsa Verde

Preparation info

  • Difficulty

    Easy

  • Makes about

    ΒΎ cup

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.

Ingredients

  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped tarragon
  • 1 tablespoon chopped mint
  • 2 garlic cloves, finely chopped
  • 2 tablespoons drained capers in vinegar (with a little vinegar left clinging), chopped
  • 3 anchovy fillets, chopped
  • 1 teaspoon dijon mustard
  • 160 ml (5ΒΌ fl oz/β…” cup) olive oil
  • pinch of ground chilli

Method

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.