Salsa Verde

Kitchen Herbs

I have to share this really simple recipe because it is great with grilled or roasted fish or meat and amazing on vegetables, including my favourite new potatoes boiled and slathered in the salsa while still warm… yum.

This is enough for a .5l kilner jar almost full. Doesn’t have to be a kilner jar – just something you can seal.
2 cloves garlic peeled and chopped
1 tbsp capers
1 tbsp gherkins
4 anchovy fillets
Small bunch of chives chopped
Large bunch flat leaf parsley picked – say 4 good handfuls
Small bunch basil picked – say 2 handfuls
1 tbsp lemon juice
5 fl oz really good quality olive oil

Put all ingredients bar olive oil into food processor with lemon juice and few glugs of the oil.
Whizz for a minute or 2 stopping to scrape down in between. With machine running slowly add the rest of the oil.
Taste for seasoning and add salt and pepper as needed.

When you are making this if you have mint add that too as it makes a nice variation – about the same amount as basil. Similarly if you dont have the chives don’t worry about it, leave them out.

I pan fried some beautiful halibut and served this with the salsa verde…. just beautiful, tasty and a really filling dinner.

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