Salsa Verde

Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

This deceptively simple sauce will dance a merry jig across anything you put in front of it.


  • 1 garlic clove, grated
  • 6 anchovy fillets (optional)
  • 1 tbsp capers, drained and rin


We must ask a favour of you here. Please choose knife-based graft over ease and forgo the food processor. These poor herbs will bruise something rotten if not treated with a suggestion of respect.

Take your sharpest knife and chop together as finely as you can, the grated garlic, anchovies (if you are using them) and capers. Pile the herbs on top of this chopped smoosh and chop them all