Salsa verde | Growing Communities

Name: Salsa verde | Growing Communities
Ingredients: 1 large bunch mixed soft fresh herbs; such as flat-leaf parsley; basil and mint 1 clove garlic; peeled 2 tbs capers; drained 3 cornichons 1 heaped tbs French mustard 4 tbs extra virgin olive oil 1-2 tbs red wine vinegar sea salt freshly ground black pepper Method Salsa verde is traditionally made with parsley; but you can mix it up a bit and use whatever soft herbs are in season – sorrel; coriander; basil or mint would work too. Pick and roughly chop the herb leaves. Add the garlic; capers; cornichons 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. Season with salt and pepper.

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Use it to jazz up meat, fish or roasted vegetables, or as a lovely dip for roasted new potatoes.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at growingcommunities.org.

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Ingredients

1 large bunch mixed soft fresh herbs
such as flat-leaf parsley
basil and mint 1 clove garlic
peeled 2 tbs capers
drained 3 cornichons 1 heaped tbs French mustard 4 tbs extra virgin olive oil 1-2 tbs red wine vinegar sea salt freshly ground black pepper Method Salsa verde is traditionally made with parsley
but you can mix it up a bit and use whatever soft herbs are in season – sorrel
coriander
basil or mint would work too. Pick and roughly chop the herb leaves. Add the garlic
capers
cornichons 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. Season with salt and pepper.