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Salsa Verde

the perfect side for grilled fish

30 Jan 2016 12 mins 4


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.