Salsa Verdi

Salsa Verdi

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Serves 4

Preparation time – 5 minutes

A wonderful, fresh green sauce to liven up fish, vegetables, and cheese dishes, anything really.


20 g/ ¾ oz salted capers, washed and drained 6 anchovy fillets in olive oil, washed and drained 40 g/ 1½ oz fresh flatleaf parsley, leaves only 10 g/½ oz fresh tarragon, leaves only 10g/½ oz fresh mint, leaves only 2 garlic cloves 1 unwaxed lemon, zest and juice 150 ml/5fl oz extra virgin olive oil


  1. For the salsa verde, blend all the salsa verde ingredients in a food processor to a purée the consistency of double cream.
  2. Season to taste with freshly ground black pepper.
Can be stored in an airtight container in fridge for up to 2 weeks.

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