Green herb salsa
- March 2017
- Serves 4-6
- Hands-on time 10 min
Similar to a salsa verde, this fragrant sauce is made from fresh herbs, garlic, lemon and anchovies can be served with everything from cooked meat or fish to buffalo mozzarella.
- 3 large handfuls of soft green herbs (such as basil, mint, parsley, oregano, chives, coriander and dill)
- 1 garlic clove
- 1 tbsp either chopped anchovies, capers or grated parmesan
- 2 tbsp either red wine, white wine or sherry vinegar or lemon juice
- 100ml light olive oil
- In a food processor or large pestle and mortar, whizz the herbs with the garlic, chopped anchovies, capers or grated parmesan and the red wine, white wine or sherry vinegar or lemon juice, then add the olive oil. Once you have a paste, add a little salt, check the taste and add a pinch of sugar or some more acidity if you think it needs it.
How to use it
Top grilled/barbecued meat, fish and seafood. Serve as a dip with bread or crudités. Spread over sourdough bread and make a sandwich with chicken and rocket. Toss through salad leaves (with some extra olive oil) as a punchy dressing. Serve a dollop on top of a ball of fresh buffalo mozzarella with toast and watercress as a sharing starter for two.
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