Salsa verde (green sauce)
- Rosie Birkett
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Serves 4
Easy
Prep: 10 mins
No cook
A star rating of 4.3 out of 5.21 ratingsRate
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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.
Dairy-free
Gluten-free
Nut-free
Vegetarian
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Rosie's tips for the best salsa verde:
- I find that using wild garlic when it’s in season gives the salsa verde a lovely fresh flavour, but if you can’t get hold of it, two garlic cloves work just as well.
- This salsa verde keeps well in the fridge for a couple of days. I like to make it ahead and let the flavours develop, then bring it to room temperature before serving for the best taste.
- Flat-leaf parsley is the classic choice, but I sometimes add a handful of basil, mint or coriander depending on what I'm serving it with. Each herb gives the sauce a slightly different character while keeping it wonderfully fresh.
- I love spooning salsa verde over grilled steak, roast chicken or baked fish, but it's just as good drizzled over roasted vegetables, new potatoes or stirred through cooked beans for a quick side dish.
Ingredients
Nutrition
Units:
MetricUS
-
1 small pack of tarragon
-
2 small packs of 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
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Nutrition: per serving
-
kcal474
-
fat51g
-
saturates7g
-
carbs2g
-
sugars1g
low
-
fibre1g
-
protein2g
-
salt2.4g
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Method
-
step 1
Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
-
step 2
Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
-
step 3
Add the vinegar, little by little, stirring and tasting as you go – trust your palate!
Rosie Birkett
Rosie Birkett is a food writer and stylist. Her recipes are inspired by a love of British seasonality and informed by her travels and international flavours. She has a passion for cooking vegetables from her allotment, as well as fish from the Kent coast. Author of the cookbook, The Joyful Home Cook, she’s a regular on BBC One’s Saturday Kitchen and she writes the bestselling Substack ‘A Lot On Her Plate’. See more of Rosie's recipes
Recipe from Good Food magazine, May 2016
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A star rating of 4.3 out of 5.21 ratings
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