Salsa Verde Recipe

Salsa verde - green sauce - is a versatile a condiment which can add to a wide range of meals. It goes especially well with grilled or steamed fish, seafood dishes or chicken.

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The classic Italian dish bollito misto uses this sauce where its sharpness adds contrast to the mixed boiled meats.

Once you have mastered the basic technique for a salsa verde recipe you can spice up your culinary adventures by ringing in new combinations of herbs.

The basic idea is to use a mixture of fresh green herbs, and to bring out their piquancy by blending them with oil, vinegar and garlic. Anchovies are an optional extra, they add saltiness and a seafood influence if you are going to use this sauce with a non seafood course.

Some suggestions for herbs: use parsley, (curly or flat leaf) along with at least two from the following list: basil, chives, coriander (cilantro), mint, marjoram, mustard cress, oregano, tarragon, or thyme. In fact whatever you have that is green and fresh!

Ingredients

• 1 or 2 handfuls of fresh green herbs
• Approx 100ml extra virgin olive oil
• 3 anchovy fillets (optional)
• 3 cloves garlic, chopped
• 1 tablespoon of capers
• 1 tablespoon of seed mustard, or you can use English mustard to really add some bite
• 1 tablespoon of white wine vinegar
• A small amount of red or green Tabasco sauce (optional)

Method

Add all the ingredients except the oil and Tabasco to a blender or food processor. While processing add the oil slowly. You want to make a sauce that you can pour. Add a small amount of tabasco to taste, not to overpower the other ingredients.

This sauce is best used fresh but it will keep in the fridge for a few days.

Wine suggestions

This Green Sauce recipe is piquant so it calls for a wine that is not overpowered by the flavour of the sauce. Dry white wines such as Pinot Grigio would be suitable if it is served with seafood; a lighter style red such as Barbera would make a good match with a this sauce served with variety meats served.

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