Recipe: Salsa Verde

Rating: 4.9 stars based on 925 reviews

Serves 4


  • ½ clove of garlic
  • 2-3 anchovy fillets
  • 1 tbsp capers
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 15g basil
  • 15g flat leaf parsley
  • 15g mint
  • 4-5 tbsp olive oil
  • Salt and pepper to taste


  • Put the garlic in the food processor along with the anchovies, capers, Dijon mustard and red wine vinegar and blitz to a paste.
  • Add the fresh herbs and use the “pulse” setting to incorporate.
  • Add the olive oil and pulse briefly.
  • Taste the salsa verde and season with salt and pepper as you like.
  • Serve with sausages, grilled meat or fish, with roasted vegetables or new potatoes.


This template modified by (c) Adrian Teakdesk.