Green sauce can be found on menus across the world, from the Mexican version which includes coriander and jalapeños, to our own, rather less glamorous, mint sauce.
This salsa verde is the Italian version, but recipes vary wildly, not only in quantity of ingredients but in the ingredients themselves. However, there are some core ingredients in every version and these are anchovies, parsley, capers and olive oil. Beyond that garlic is sometimes swapped for finely diced shallot and lemon juice for red or white wine vinegar.
To complicate matters further, salsa verde can be made by chopping the ingredients by hand and mixing in a bowl, or by using a pestle and mortar or food processor. As you will have gathered, this is a recipe for tweaking, so do experiment!
Serves 4
2-4 anchovy fillets in extra virgin olive oil
1 small shallot OR 1 garlic clove
1-2 tablespoons of red or white wine vinegar OR lemon juice
10-15g flat leaf parsley
10-15g basil
1-2 rounded tablespoon of capers
Extra virgin olive oil
Optional:
Hard boiled egg yolk and/or ½ slice of stale bread (to thicken)
Dijon mustard
Cornichons
Fresh mint
This method uses a pestle and mortar but if you don't have one, then simply mash the anchovies with a fork and finely chop the herbs before combining all of the ingredients in a bowl with the finely diced shallot (steps 1 and 2) and olive oil.
- Very finely dice the shallot.
- Place the shallot in a small bowl and add 1-2 tablespoon of wine vinegar.
- Roughly chop the herbs.
- Place the anchovy fillets in a pestle and mortar and crush.
- Add the parsley and continue to crush with the pestle.
- Now repeat for the basil.
- Rinse the capers if salted and pat dry.
- Add them to the mix and mash.
- Transfer to a small bowl and add the finely diced shallot with some of the vinegar.
- Drizzle in the olive oil until you get the consistency you prefer.
- Taste and add more vinegar/oil as required.
Serve with steak, lamb, fish or griddled vegetables.
