Salsa verde
A tangy dip, strongly flavoured with herbs that goes well with fish and meat and would be a good addition to a barbecue. Don't bother making this with dried herbs!
| Salsa verde | |
|---|---|
 |
| Salsa verde & Salsa rojo | |
| Servings: | Serves 4 |
| Calories per serving: | 92 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewVery herby 4/5 Nice with grilled chicken |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Handful of fresh parsley
- Handful of fresh basil
- 6 tinned anchovies
- 2 tablespoons capers, chopped
- 1 tablespoon sesame seeds
- 2 garlic cloves, crushed
- 1 tablespoon sherry vinegar
- 1 tablespoon white wine vinegar
- 1 slice of white bread, crusts removed, broken into pieces
- Salt and freshly ground black pepper
- 150 ml extra virgin olive oil
Method
- Remove and discard the stems from the parsley
- Add all of the ingredients except for the olive oil and the sesame seeds and blitz in a food processor until finely chopped
- Slowly add the olive oil until you have a thick sauce
- Mix in the sesame seeds
- Season to taste with salt and black pepper
Serving suggestions
This will keep refrigerated for a day or so.
Try this with fried monkfish in monkfish salsa verde
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