Italian Salsa Verde
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Ingredients
- 2 garlic cloves
- 80g fresh basil, roughly chopped
- 80g flat leaf parsley, roughly chopped
- 60g fresh mint, roughly chopped
- 6 anchovy fillets
- 2 tbsp red wine vinegar
- 2 tbsp capers
- 1 tbsp good Dijon mustard
- Salt and freshly ground black pepper
Details
servings 4
Level of difficulty Easy
Preparation time 5mins
Cost Average budget
Preparation
Step 1
Blend the garlic and herbs in a blender until very finely chopped (you may prefer to do this by hand). Add the other ingredients and blend to combine, pouring in the oil slowly whilst still blending. You should be left with a thick pesto like consistency; it may be a little thinner, which is fine.
The salsa verde will keep in the fridge for 1-2 days
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