…well, in my humble opinion it is. This is what we’re having for dinner tonight. I was craving some bright, summery flavours, and they don’t get much better than in Salsa Verde. It translates as ‘green sauce’, and that is exactly what it is – basically pesto with added panache and interest.
You can tweak the proportion of herbs to your taste, but the depth comes from the capers and anchovies. Don’t be afraid of the anchovy sauce; it doesn't taste fishy in this – it just rounds everything off nicely. If you’re adamant about not including it, or are vegetarian, strong black or purple olives make a good substitute. Finally, I’ve replaced half the usual olive oil with rapeseed oil to cut down on the saturated fat, but feel free to use just one or other if you prefer.
I think this goes best with seared tuna and a tomato salad, but it is also delicious with lamb or chicken. Either way, when the words “the smell of that is driving me wild” are spoken in your kitchen, you know you’re onto a winner.
I love this version – plus it’s incredibly easy to make – but I’d be interested to know if anyone out there has an even better Salsa Verde recipe.
Serves: 4 people Prep time: 10 mins
2 small bunches basil 1 large bunch coriander, including stems 1 large bunch parsley 1 small bunch mint 1 clove garlic, chopped 2 tbsp capers 2 tbsp dijon mustard Olive oil Rapeseed oil 4 dashes Angostura bitters Lemon juice 3 tarragon leaves 1 tbsp anchovy sauce 6 black olives Salt
- Finely chop or blitz all of the ingredients together (except those listed in step 2).
- Add the oil, lemon juice and bitters. Done!