Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Salsa Verde 1

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salsa Verde 1

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 6


    • 2 packs fresh mint
    • 1 pack fresh basil leaves
    • 1 pack fresh flat leaf parsley
    • 50g can anchovy fillets
    • 2 tbsp capers, rinsed
    • 2 cloves garlic
    • 1-2 tbsp red or white wine vinegar
    • 1 tbsp caster sugar
    • 1 slice good quality white bread, crusts removed
    • Salt and freshly ground black pepper
    • 150-250ml extra virgin olive oil


    1. Strip the leaves from the herbs, toss them into the food processor and add all the remaining ingredients except the oil.
    2. Blend them in short bursts, scraping the mixture from the sides, until they are finely chopped. Keep the blades whirring and trickle in the olive oil until you have a thickish, creamy sauce. Taste and adjust the seasoning if needed.
    3. Pour into a bowl, cover with clingfilm and refrigerate until required. Remove from the fridge 30 minutes before serving. Serve at room temperature.

    Your recipe note

    Edit your recipe note

    Cook's tips

    For vegetarians, omit the anchovies and replace with a little chopped black olive.


    Average user rating

    3 stars