Recipe video above. Salsa Verde is the Swiss Army knife of condiments! This herby, tangy and savoury green sauce goes with so many things, especially roasted and grilled meats, seafood and vegetables. It's featured in my Rosemary Garlic Rack of Lamb recipe.This Salsa Verde version is a variation on traditional Italian Salsa Verde, made with basil, parsley and mint, giving a lovely balance where no one herb dominates. It's a softer, more rounded and less pungent version which I feel is a bit more versatile for use.Want a classic Italian Salsa Verde? Add garlic and anchovies, and only use parsley.
Prep Time10 minutesmins
Course: Sauce
Cuisine: Italian
Keyword: Green sauce, Salsa verde
Servings: 1cup
Calories: 526cal
Author: Nagi
Ingredients
1cupgreen basil, packed
3/4cupparsley, flatleaf; packed
1/2cupmint leaves, packed
2tbspgherkins, roughly chopped
1/2tbspcapers
1tspdijon mustard
1/2tbspred wine vinegar
4tbspextra virgin olive oil
1/4tspsalt
1ice cube - for loosening but keeps the mixture green.
Blitz - Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.
Serving: See in post for extensive list. Serve with steaks, chops or roasted lamb, beef, pork, chicken and seafood (especially great with fish!). It's also excellent with legumes, cooked vegetables and even eggs. You can also use it in the same ways as a tapenade or pesto: Spread on crostini, use in sandwiches, dress salads with it, toss with pasta!
Notes
Storage - keep in an airtight container for 4 to 5 days in the fridge. It can also be frozen for 3 months.Nutrition - Calculated for one batch.