Salsa Verde Base Recipes

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SALSA VERDE



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     Sauces     Jamie's Kitchen     Vegetables     Sauces & condiments

Time 5m

Yield 8

Number Of Ingredients 10

1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1 small handful of gherkins, in sweet vinegar
6 quality anchovy fillets
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil

Steps:

  • Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
  • Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
  • Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Nutrition Facts : Calories 119 calories, Fat 12.4 g fat, SaturatedFat 1.8 g saturated fat, Protein 1.1 g protein, Carbohydrate 0 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.56 g salt, Fiber 0.3 g fibre

SALSA VERDE



Salsa Verde image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 9

2 cloves garlic
1 shallot, chopped
1 poblano chili, seeded
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
3/4 cup olive oil
3 teaspoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
  • Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

SALSA VERDE (GREEN SAUCE)



Salsa verde (green sauce) image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories     Side dish

Time 10m

Number Of Ingredients 7

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

Steps:

  • Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
  • Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
  • Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium

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