Salsa Verde

Name: Salsa Verde
Yield: Makes about ¾ cup
Cuisine: Italian
Ingredients: pinch of ground chilli; 2 tablespoons chopped parsley; 160 ml (5¼ fl oz/⅔ cup) olive oil; 1 teaspoon dijon mustard; 3 anchovy fillets, chopped; 2 tablespoons drained capers in vinegar (with a little vinegar left clinging), chopped; 2 garlic cloves, finely chopped; 1 tablespoon chopped mint; 2 tablespoons chopped tarragon

Preparation info

Makes about
¾ cup

Difficulty
Easy

Appears in

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

Europe
Italy
Sauce
Pescatarian
Gluten-free
Mediterranean

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.