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 seafood dishes
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