Saturday, 3 December 2011

Recipes - Salsa Verde

Salsa Verde literally translates to green sauce.  It is basically a combination of soft herbs, oil and a few other ingredients to give it a bit more oomph.  Salsa Verde is originally an Italian sauce and was introduced to France, Spain and Germany, where local herbs and produce produced different results depending on the country and region.  This sauce is a great accompaniment to grilled meats, roast veggies or anything needing a drizzle of fresh flavour.  My favourite is to serve salsa verde with poach eggs and a vegetarian style breakfast. Yummo.

2 cups mixed soft green herbs, ie. basil, parsley, mint, sage, thyme, oregano, marjoram, chives, etc.
1/3 cup quality extra virgin olive oil
1 clove garlic, crushed
1 tbs capers
2-4 anchovy fillets
1/2 lemon juiced
pinch of salt

Step 1 - Place all ingredients in a food processor.
Step 2 - Process until combined.


Salsa Verde is traditionally made in a mortar and pestle.

The herbs you use can depend on what you have at hand, what you prefer or how much you are willing to spend.  I use parsley and basil as a base, about half a cup of each and the other cup is made up for a mixture of 6 or 7 other herbs.

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