Salsa verde

19 Apr 2021
salsa verde vegan

This is a punchy little sauce that you can serve with meat, fish or roasted vegetables, or as a lovely dip for roasted new potatoes. It's a great way to use up left over herbs. Any soft herb will work here - dill, sorrel, coriander, oregano and wild garlic are other combinations you can try.



1 large bunch mixed soft fresh herbs, such as parsley, basil and mint
1 clove garlic, peeled
2 Tbsp capers, drained
3 cornichons
1 heaped Tbsp French mustard
4 Tbsp extra virgin olive oil
1-2 Tbsp red wine vinegar
sea salt
freshly ground black pepper



Salsa verde is traditionally made with parsley, but you can mix it up a bit and use whatever soft herbs are in season – sorrel, coriander, basil or mint would work too. 

Get a large chopping board and sharp knife for this bit. Pick the leaves of the herbs from their stalks and finely chop them. Finely chop the garlic, capers and cornichons and mix them in with the herbs.  Continue chopping and mixing it all together until fine.  (Alterntiviely you can add all the ingredients to a food processor and blitz together).

Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Season with salt and pepper.

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