Credit to Steve here! This Italian vs Mexican “green sauce” is so easy to make and goes with all manner of things from fish to beef and lamb and chicken. Stir into soups, drizzle on roasted veg or rice, and dunk in your crusty bread. Salmon served with this tangy salsa verde is one of my favourite flavour combinations.
Warning: Do not breathe on people after eating!
Big bunch of flat leaf parsley
Big bunch of fresh mint
Bunch of basil (pronounced bah-zil not bay-zil by the Welshman)
3-4 garlic cloves
Juice of two lemons
2 tins of anchovies (about 10 fillets)
Tablespoon of capers or more to your taste
Few grinds of black pepper
Heaping teaspoon of dijon mustard
Loads of olive oil
To make the salsa verde, add the parsley, mint basil, garlic, capers, anchovy fillets to a food processor. Add the mustard, lemon juice and olive oil and a few grinds of black pepper. Pour in enough olive oil to make a thick slushy consistency–about 8 tablespoons or so. Whizz everything briefly in a food processor. Keeps well in the fridge for a week or two.