Salsa verde

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• Sophie

  15 February 2012

  Sophie rated and commented on this recipe

  

  Had this last night (valentines) with a rainbow trout fillets, went beautifully with the trout which could handle these flavours (though you dont need much). My only comments are that the garlic should be very finely chopped or crushed in a garlic press first as it takes a long time to break it down into a paste. Likewise it helped to chop the anchovies up first. DELISH!

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• Sus

  17 June 2012

  Sus rated and commented on this recipe

  

  Really nice. Had it with smoked mackerel and it cut through the oiliness well. May add a bit of dijon mustard next time for some heat.

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• Sarah C

  28 June 2012

  Sarah C rated and commented on this recipe

  

  Delicious with roasted bream, served 5 greedy adults

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• Xander-beau

  26 August 2012

  Xander-beau commented on this recipe

  Made this with lemon & garlic stuffed chicken and new potatoes. It was lovely, Added a little sugar as i found it a little bitter.

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• Xander-beau

  26 August 2012

  Xander-beau commented on this recipe

  Oh and also mixed a few spoonfull's in with cooked green beans, It was really tasty x

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Ingredients

• 1 garlic clove
• 4 anchovy fillets
• 1 shallot , finely chopped
• 1 lemon , zested and juiced
• 2 tbsp capers , rinsed and drained, chopped if large
• a bunch parsley
• a bunch basil
• olive oil

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 1 garlic clove
• 4 anchovy fillets
• 1 shallot , finely chopped
• 1 lemon , zested and juiced
• 2 tbsp capers , rinsed and drained, chopped if large
• a bunch parsley
• a bunch basil
• olive oil

Per serving

78 kcalories, protein 1g, carbohydrate 0.5g, fat 8 g, saturated fat 1.1g, fibre 0.3g, salt 0.46 g

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