Salsa Verde - Your Versatile Buddy!

Salsa Verde is a classic Italian herb sauce that pairs with pretty much everything - roasted veg, pan-fried fish, steak, lamb and on and on. It can be an amazing dip for bread, crudités and crackers. It’s super easy and quick to make and will last for a couple of weeks in the fridge. If you don’t have a food processor, don’t worry. The classic preparation is in a mortar and pestle (but the processor is way easier!) If you can, make it a few hours ahead of needing to use it - this allows the flavours to mellow and blend for a ‘rounder’ flavoured sauce. 



    * 2 small shallots, very finely chopped

    * 4 tbsp red wine vinegar

    * 6 anchovies, rinsed if packed in salt

    * Leaves from about 60g flat-leaf parsley

    * Leaves from about 60g basil

    * 3 tbsp salted capers, rinsed well

    * 250ml - 300ml extra virgin olive oil


    * Put the shallot in a small non-metallic bowl with the vinegar and leave to soak for 30 minutes. This takes the ‘sting’ out of the onion
    * After half an hour, process the anchovies and herbs and capers to a chunky paste
    * Stir in the shallot, with a little of its vinegar, then whisk in as much of the oil as you need to get a thickish liquid. If you want it looser, just add a little more of the oil until you achieve your desired consistency.
    * Taste and add more of the vinegar if you like it a little more piquant, plus salt and pepper. Store in an air-tight container in the fridge.