salsa verde
The Italian classic, which in my house serves as a sauce for fish or white meat as well as a snacking accompaniment to crusty bread, crackers, crisps … pretty much anything.
Plenty of parsley is essential so get one of those bunch of flowers sized bunches from a green-grocer rather than those puny supermarket plastic wrapped packs.
Salsa Verde
- A bunch of flowers sized Bunch of parsley
- 1 tbsp (or to taste) Capers
- 4-6 Cornichons or small Gherkins
- 1 tbsp (or to taste)Lemon juice
- 1 Green chilli – deseeded
- 2 Cloves garlic
- 8+ tbsp (enough to cover the chopped ingredients)
Olive oil - A jar of (your choice as to size) Anchovies [Optional]
Chop all the choppables (parsley, capers, cornichons, chilli, garlic) as small as you can / like. Mix well.
If using anchovies then you can chop them and mix in or as I do, leave whole and simply submerge in the sauce.
If not using the anchovies you may want to season at this stage. Then add the lemon juice to taste and sufficient olive oil to generously cover all the chopped ingredients.
Best chilled in the ‘fridge before use. Keeps for a few days – you’ll keep coming back for more.
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