Salsa verde
A sharp Italian green sauce of chopped parsley, basil and mint with capers, anchovies, garlic, mustard and vinegar, loosened with olive oil.
Method
- 1
Pick the leaves from the herbs, discarding the tough stalks, and make sure they are completely dry.
- 2
Chop the garlic, capers and anchovies together on a board until they form a coarse paste.
- 3
Pile the herbs on top and chop everything together until finely chopped but not mushy.
- 4
Scrape the mixture into a bowl and stir in the mustard and vinegar.
- 5
Stir in the olive oil gradually until the sauce is loose and spoonable but still thick with herbs.
- 6
Season with pepper, then taste and add a little more vinegar if it needs more sharpness. It rarely needs salt.
- 7
Leave to stand for a few minutes before serving so the flavours come together.
Notes
- Chopping by hand keeps the herbs bright and the texture lively. A food processor works if you pulse briefly, but the sauce turns darker.
- Serve with boiled meats, grilled fish, roast lamb, steak, new potatoes or grilled vegetables.
- Best eaten the day it is made. Leave out the anchovies for a vegetarian version and add a pinch of salt.
Equipment
Large chopping board, Sharp knife, Mixing bowl