Salsa verde
This sauce may be rustic and rough, but use good-quality ingredients and there isn't anything better to serve alongside grilled fish
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 10 minutes
- Crush the garlic in a pestle and mortar, add the anchovy and crush again to a rough paste, then add the shallot and lemon zest and give it a good mix to release the flavours.
- Stir in the capers and herbs and lemon juice, bruising the herbs a little.
- Season and add enough olive oil to get the consistency you want.
Per serving
78 kcalories, protein 1g, carbohydrate 0.5g, fat 8 g, saturated fat 1.1g, fibre 0.3g, salt 0.46 g
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11730/
http://www.bbcgoodfood.com/recipes/11730/
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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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ratings
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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