Most chefs have their own recipe for salsa verde, it’s a great sauce to have in the fridge, goes well with a multitude of things but most especially fish,

The choice of herbs you use is really up to you, I’d try and use soft herbs though, try and stay clear of hard herbs, but as I’ve said this is your choice

SHOPPING LIST

500ml of good quality olive oil

Handful of capers

6 anchovies

2 cloves garlic

Handful of fresh basil

Handful of fresh mint

Handful of fresh parsley

Handful of fresh tarragon

Handful of fresh chervil

The juice of a lemon

METHOD

Put all the ingredients except the lemon juice into a food processor, add a splash of the olive oil and blitz to a paste

You can now stir in the rest of the oil

Store in a sealed container and use when required, just add a squeeze of lemon juice

This is a great sauce you can use with many many seafood dishes


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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