How to make the perfect Salsa Verdi

PUBLISHED: 00:00 25 October 2014 | UPDATED: 16:50 06 November 2014

8 Salsa Verdi ready to serve

8 Salsa Verdi ready to serve

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This is the most brilliant herb relish to add to your repertoire for chicken, fish, beef or venison - serve like chutney, as an accompaniment.

Salsa VerdiSalsa Verdi

Salsa Verdi also works well stirred into a bowl of steaming hot pasta. If you haven’t got a food processor, don’t worry, just use one of those nifty hand-held blenders, or failing that you might need to work a little harder using a pestle and mortar.

Ingredients

2 garlic cloves, peeled

50g capers - drained

50g gherkins - drained

6 anchovy fillets

1 bunch parsley, flat leaf or curly

1 bunch basil, leaves only

1 bunch mint, leaves only

1 tbs Dijon mustard

Freshly ground black pepper

6-8 tbs olive oil

Method

1. Place all the ingredients for the salsa verde into a food processor, except the olive oil.

2. Give the mixture a whiz and then gradually add the olive oil until you have a fairly thick smooth texture. You may not need all the oil; it depends on the volume of herbs.



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