Green herb salsa

Name: Green herb salsa
Prep time: 10 min
Total time: 10 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 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; salt

Published: 19 Apr 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4-6
Hands-on time 10 min

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Ingredients

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
salt

Method

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.

Recipe from March 2017 Issue

delicious. tips

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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Green herb salsa

Ingredients

Method

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Green herb salsa

Ingredients

Method

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Or, how about...?

Angela Hartnett’s minestrone with salsa verde

Chicken fajitas with tomato salsa

Chicken with a salsa salad

Hare ragù with polenta and salsa verde

More to discover