Salsa Verde can literally be translated to Green Sauce and is packed full of fresh herbs. Salsa Verde smells and tastes wonderful. As the name suggests, the sauce is Italian and was modified by the French and later the Germans. Parsley is an integral ingredient in this sauce and it is the basis for both Gremolata and Chimichurri. Recipes for both Salsa Verde and Chimichurri feature in Lavender & Lime. The French add tarragon to their version known as Sauce Verte. The Germans add a variety of green herbs and this is my philosophy – I use what ever fresh green herbs I have in my garden and the herbs I feel will most compliment the food I am making to go with the Salsa Verde. These include sage, chervil, dill, rosemary, basil and mint – let your imagination run wild.
© salsa verde
ingredients:
2 handfuls flat leaf parsley
1 handful mint and basil leaves
2 sprigs rosemary – picked off the stalk
1 garlic clove
1 tablespoon capers
2 anchovy fillets
1 tablespoon Dijon mustard
½ teaspoon red wine vinegar
150mls olive oil
black pepper for seasoning
method:
begin by finely chopping the herbs
then add the capers and continue chopping
then add the anchovy fillets and continue chopping
once you have a fine consistency transfer to a bowl and add the mustard, the olive oil and the red wine vinegar and mix well
add seasoning if necessary
Tandy
