Salsa Verde

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April 1, 2014 by dgarnett2013

Salsa Verde: DG


Great with fish and potatoes, such as baked bream


Serves 4

  • Medium handful of flat-leaf parsley leaves
  • leaves from 10 sprigs of mint
  • Small to medium handful of basil leaves (less than the parsley, more than the mint)
  • 1 garlic clove
  • 1½ tabs capers, rinsed
  • 1½ tabs anchovies
  • 1 tab red wine vinegar
  • 4 tabs extra virgin olive oil
  • ½ tab Dijon mustard
  • Salt and pepper


In a food processor, pulse-chop the herbs, garlic, capers and anchovies until roughly blended. (You can also do this in a pestle and mortar).

Transfer to a bowl and add the vinegar, then the oil (slowly), then the mustard. Season.

Eaten with baked bream, the day we went to see baby Hope Kinnear.


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