Herby Salsa Verde

A recipe by Amelia Freer
Serves 4 ● 10 minutes to prepare ● No cooking required

A really herby salsa verde is perhaps one of the most elevating condiments we can make, turning the simplest soup, steamed fish, chicken, plain pasta, or simple vegetables into a leading lady of a dish. It packs such a flavour punch, balancing aromatic herbs with a welcome cut of vinegar, yet is as simple as anything to make. You simply chuck all the ingredients into a mini food processor (or mince with a pestle and mortar), whizz and taste. Voila!   

 You can vary the herbs you choose according to what is in season, what you have available, or what would work best with your chosen dish. And as well as being deliciously versatile, it’s also a lovely way to get an extra portion of greens into your meal without having to cook another vegetable side. It also freezes brilliantly (I do this in individual portions in an ice tray) if you have any excess that you want to preserve for another day. 

TIP: I love this with cooked butter beans, drizzled over roasted vegetables, dolloped onto a vegetable soup or over some pan-fried fish or simply cooked chicken. 

method
  • 20g fresh mint
  • 30g fresh parsley
  • 30g fresh basil
  • 2 cloves garlic
  • 5 anchovies (optional – omit if vegetarian / vegan)
  • 2 tbsp capers
  • 25g hazelnuts (or sunflower seeds work too and are a bit more budget friendly)
  • 2 tbsp Aspall white wine vinegar
  • 100ml extra virgin olive oil
  1. Pick the leaves from the mint, parsley and basil and discard the stems.
  2. On a large board, chop together the herbs, garlic, anchovies and capers until very finely chopped. Add the hazelnuts and roughly chop them into the herbs.
  3. Transfer to a bowl and add the white wine vinegar and olive oil. You may need a little more or less olive oil depending on your desired consistency.
  4. Season to taste with salt and pepper.


ingredients
  • 20g fresh mint
  • 30g fresh parsley
  • 30g fresh basil
  • 2 cloves garlic
  • 5 anchovies (optional – omit if vegetarian / vegan)
  • 2 tbsp capers
  • 25g hazelnuts (or sunflower seeds work too and are a bit more budget friendly)
  • 2 tbsp Aspall white wine vinegar
  • 100ml extra virgin olive oil
method
  1. Pick the leaves from the mint, parsley and basil and discard the stems.
  2. On a large board, chop together the herbs, garlic, anchovies and capers until very finely chopped. Add the hazelnuts and roughly chop them into the herbs.
  3. Transfer to a bowl and add the white wine vinegar and olive oil. You may need a little more or less olive oil depending on your desired consistency.
  4. Season to taste with salt and pepper.