Green sauce (salsa verde) recipe

By Tom Norrington-Davies

  1. Serves 4
  2. Ready in 15 minutes
  3. Rating

The anchovies in green sauce are a truly hidden ingredient, adding a deeply savoury (as opposed to fishy) note to the classic sweet, salty and sour combo. You must chop everything by hand as the texture should be quite rough.

tried and tested
Green sauce (salsa verde)


  1. 1 garlic clove
  2. 2 anchovy fillets in olive oil, drained
  3. 1 tsp capers, rinsed
  4. 1 shallot or small red onion, finely diced
  5. 6 cornichons, finely diced
  6. 1 tbsp English or Dijon mustard
  7. Handful each fresh flatleaf parsley, mint, tarragon or basil leaves, roughly chopped
  8. 100ml olive oil
  9. 1 tbsp white wine or sherry vinegar


  1. 1. Chop the garlic, anchovies and capers to a near paste. Stir the shallot or onion and cornichons
  2. into the mix, then add the mustard and the chopped herbs. Add the oil and stir well. Stir in the vinegar, adding more if you like it sharper, and serve with a steak or piece of seared fresh tuna.

Nutritional info

Per serving: 186kcals, 18.9g fat (2.7g saturated), 1.5g protein, 1.4g sugar, 0.5g salt

Chef's tip

You must chop everything by hand as the texture should be quite rough.


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