Salsa Verde

We seems to have been eating a lot of wintery, stodgy fare this January – but the sight of some welcome sun and snowdrops popping up has inspired a hint of spring in my cooking. What better way to add some sunshine to a meal than heaps of fresh herbs in a brilliant bright green sauce? And with piquant gherkins and capers you have something truly vibrant.

Normally served with meat or fish, I think this rustic salsa is perfect with roasted Mediterranean vegetables. It also makes an awesome potato salad.

Salsa Verdeย (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

IMG_4267Makes plenty for 4 people

  • 1 clove garlic, minced
  • 1 tbsp capers, finely chopped
  • 1/4 cup gerkins/cornichons, finely chopped
  • 2 large handfuls of parsley, finely chopped
  • 1 small bunch of basil, chopped
  • 1 tbsp dijon mustard
  • 2-3 tbsps red wine vinegar
  • 6-8 tbsps extra virgin olive oil, depending on desired consistency
  • salt and pepper

– Combine all the ingredients in a bowl.

– Taste well, adjusting the vinegar, seasoning and olive according to how you like it.

– Cover until ready to use.

– Best eaten on the day it’s made.


5 Comments Add yours

  1. auburnskull says:

    Hi I nominated you for the versatile blogger award. Here are the rules:
    Congratulations ๐Ÿ™‚

  2. Somer says:

    I forget that salsa verde literally means “green sauce” I always think of salsa verde as one made with limes and tomatillos, but I guess it can be made out of any kind of green thing! I love the caper and gerkin combo ๐Ÿ™‚

    1. lucylox says:

      Ooh I like the sound of a Mexican style one (although tomatillos are rather hard to come by in the UK!). This one is based on the piquant Italian style salsa, although traditionally it would contain anchovies!

      1. Somer says:

        I can imagine they wouldn’t be easy to get! I think yours might be better! (I never liked anchovies anyway) ๐Ÿ˜‰

      2. lucylox says:

        Anchovies…yuk! ๐Ÿ™‚

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