in Recipes

Salsa Verde

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Ingredients for 1 servings:

  • 2 handfuls of flat-leaf parsley
  • 10 leaves of fresh basil
  • 10 fresh mint leaves
  • 1 clove(s) garlic
  • 1 tbsp mustard (Dijon)
  • 1 tbsp capers
  • 1 tbsp anchovy paste or 2 anchovy fillets
  • ½ tbsp balsamic vinegar
  • 150 ml olive oil
  • salt and pepper

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

a kind of pesto

Puree everything except salt and pepper in a blender (or in a bowl with a hand blender). Season and let stand at room temperature for at least 30 minutes. It’s great with grilled meat and fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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