Salsa Verde
 
Prep time
Total time
 
Author:
Serves: ¾ cup
Ingredients
  • 1 cup of fresh herbs, such as parsley, basil, mint, dill. Note: Don't use any woody herbs that are best cooked such as thyme, rosemary or oregano
  • 2 cloves of garlic
  • 1 tbsp dijon mustard
  • 4-5 cornichons
  • 2 anchovy fillets
  • 1 tbsp capers
  • juice of ½ a lemon
  • approx ⅓ cup oil
  • salt and freshly ground black pepper
Instructions
  1. Place the herbs, garlic, mustard, cornichons, anchovies, capers and lemon juice in a blender along with 4-5 tablespoons of the oil. Season.
  2. Blend for a few moments until the herbs are all finely chopped. Stir through more oil depending on how wet a sauce you wish to make. The oil may separate from the herbs on standing, but simply give it a stir before serving to bring it back together.
Notes
Note: you can either use a blender or chop the ingredients by hand for this sauce. A blender will make a finer sauce with a more cohesive flavour, but hand chopping allows you to control the texture - a herb junkie may prefer a chunkier sauce where each individual element is still identifiable.

This sauce will keep well in the fridge for a few days.
Recipe by The Fare Sage at https://www.thefaresage.com/salsa-verde/