Salsa verde

This wonderfully versatile sauce is simple to make, but like all of the best ‘staples’ there exists an infinite number of subtle variations depending on who makes it and where it is made.
Some varieties have the look of pesto, while others, especially if you choose to make it using a pestle and mortar, have a rougher and more rustic feel.
I have followed the base recipe from Tracklements which makes 1-2 jars (which will keep for a week in the fridge)

● 4tsp capers, drained (rinse)
● 2 cloves of garlic, peeled
● 6 fillets of anchovies (salted)
● 2 tbsp red wine vinegar
● 4 tbsp olive oil
● A small handful of fresh chopped parsley
● A small handful of fresh basil leaves, washed
● 1 rounded tsp fresh mint leaves, washed
● ¼ tsp sea salt
● 1 ¼ tbsp Dijon mustard

You can include stale breadcrumbs, either dry or soaked in vinegar to bulk up the sauce. Some areas of Italy add eggs or potatoes for the same reason.
You can really adapt the sauce to your own palette and serve with just about anything – pasta, grilled chicken, pot au feu, fish, cold meats, cheeses, on a thick slab of fresh bread with butter.
You name it, salsa verde will improve it.
If using a food processor, this couldn’t be easier to make. Simply add capers, garlic, anchovies and vinegar then pulse. Add the rest of the ingredients and pulse until you achieve your desired consistency. Some recipes suggest adding the oil slowly while pulsing.

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