Ingredients
Soft herbs, we used half a bunch of dill, parsley and coriander, but mint or roquette could work too!
A few good glugs of olive oil
1 clove of garlic, finely chopped (you can omit if you prefer)
Dollop of seeded mustard
Dollop of dijon mustard
1 tbsp capers
2 anchovies (you can omit if you prefer)
1 lemon, juiced or a splash of red wine vinegar
Salt, pepper
Summary
If you forget about a few bunches of soft herbs in the fridge, don’t despair! This Italian style salsa verde will turn those limp leaves into an extremely tasty, extremely useful sauce!
Salsa Verde
Compost any particularly brown leaves and tough stems, place the rest in a food processor with remaining ingredients and blitz until you reach a desired consistency – check out the photos below for visual cues. Taste your salsa, maybe add more capers, or lemon, or mustard or salt? You want it to be bold and bright!
Store in a jar with a layer of olive oil on top to seal it. It’ll keep in the fridge for at least a week, if not two.
We love it tossed through pasta, as a dipping sauce for roast spuds, smeared on sangas, dolloped on soups, stews, dals – it’s uses know no bounds!
