Salsa Verde

Green Sauce

Preparation info

    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 1 large bunch flat-leaf parsley
  • 1 bunch fresh basil
  • a handfu


If using a food processor, pulse-chop the parsley, basil, mint, garlic, capers and anchovies until roughly blended. Transfer to a large bowl and add the vinegar. Slowly pour in the olive oil, stirring constantly, and finally add the mustard. Check for seasoning.

This sauce may also be prepared by hand, on a board, preferably using a mezzaluna.