Salsa Verde

Preparation info
  • Serves


    • Difficulty


    • Ready in

      5 min

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About

The salsa verde can be made in advance and chilled until required, but it is best made just before serving so the vibrant green colour doesn’t dull.


  • 8 anchovy fillets in oil, drained and chopped
  • 2–4 large garlic cloves, chopped
  • 1 tbsp


Put the anchovies, garlic, capers and 2 tablespoons of the olive oil in a mini food processor and process until chopped but not puréed.

Add the basil and parsley and process again until finely chopped, then transfer to a serving bowl and stir in the remaining olive oil.

If not using