Salsa Verde

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This sauce is traditionally supposed to be served only with poached meats and fish – a rule with which I strongly disagree as it goes counter to my own much better rule that if something tastes right to you it’s likely that others will find it good too! It goes particularly well with barbecued meats, fish and vegetables, whose smoky flavours are strong enough to compete with the tastes of the salsa. The recipe will make a large jarful.


  • 1 cup fresh flat-leaf parsley leaves
  • ½ cup fresh chervil leaves
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 tablespoon fresh thyme leaves
  • ¼ cup small capers, rinsed
  • ¼ cup cornichons, rinsed
  • ½ cup finely sliced chives
  • ½ cup finely sliced spring onions
  • 350ml (12 fl oz) extra virgin olive oil
  • Salt and freshly ground black pepper
  • 50ml (fl oz) lemon juice


Chop the first five herbs along with the capers and the cornichons (by hand or in a food processer). Gently mix in the remaining ingredients, adding the juice last of all to prevent the mixture discolouring. Leave for half an hour to let the flavours develop before using.