Enter your details and we will inform you of anything new happening. We promise we won't spam you.
Salsa Verde is an amazing sauce packed with fresh herbs, gherkins, capers, anchovies and Dijon mustard that adds a fantastic flavour punch to pretty much anything. I love serving it with grilled fish and meat.
1 large clove of garlic, peeled and minced
2 tablespoons capers, very finely chopped
2 large gherkins, diced finely
2 large handfuls of Italian flat-leaf parsley leaves, chopped finely
1 large handful of basil leaves, chopped finely
1 small handful of fresh mint, chopped finely
juice of 1 medium lemon
1 teaspoon Dijon mustard
1 tablespoon of red wine vinegar
8 tablespoons of extra virgin olive oil
flaky sea salt and freshly ground black pepper
Place the minced garlic, capers, anchovies (if using), gherkins and finely chopped herbs in a bowl. Add the lemon juice, mustard and vinegar and mix well. Pour the olive oil in a steady stream while you whisk, until you have almost a loose pesto-like consistency. Season to taste.
Store in the fridge until required, but bring back to room temperature before serving.