Mixed Herb Salsa Verde Recipes

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MIXED HERB SALSA VERDE



Mixed herb salsa verde image

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Provided by Jamie Oliver

Categories     Vegetables Recipes     Vegetables     Sauces & condiments

Time 10m

Yield 6

Number Of Ingredients 10

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

Steps:

  • Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
  • Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
  • Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

Nutrition Facts : Calories 86 calories, Fat 8.4 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.0 g protein, Carbohydrate 1.1 g carbohydrate, Sugar 0.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre

FRESH HERB SALSA VERDE



Fresh Herb Salsa Verde image

A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 7

2 cups mixed fresh herbs, such as basil, parsley, and cilantro
1 garlic clove
1 1/4 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
3 anchovy fillets
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

  • In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g

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