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Salsa verde recipe
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6 ratings
This simple salsa verde recipe delivers masses of flavour. Combining wonderfully fragrant herbs with sharp, salty anchovies and capers, sweet shallots and garlic gives a vibrant, fresh salsa that pairs perfectly with grilled fish and meat. See method
Ingredients
- 1 garlic clove, finely chopped
- 1 small shallot, finely chopped
- 3 anchovy fillets, drained and very finely chopped
- 2tsp capers, rinsed and drained, finely chopped
- 2tbsp finely chopped parsley
- 2tbsp finely chopped basil
- 1tbsp snipped chives
- 1 rounded tsp Dijon mustard
- 4 tbsp olive oil
- 1/4tsp finely grated lemon zest and optional lemon juice to taste
Each serving contains
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Energy
455kj
110kcal
6%
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Fat
12g
16%
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Saturates
2g
8%
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Sugars
0g
0%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 0.7g
Protein 1g
Fibre 0.5g
Method
- Mix the finely chopped garlic, shallot, anchovies, capers, parsley, basil and chives in a bowl, then stir in the mustard, olive oil and lemon zest and a grating of pepper (you shouldn’t need salt).
- Just before serving, sharpen up the taste if you like with a squeeze of lemon juice. (If added too early the lemon juice may discolour the herbs.)
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