Salsa Verde

This fresh, zingy salsa verde goes perfectly with just about everything. I especially enjoy it with some crispy skinned salmon. It’s so simple to make, just chuck everything in a blender or food processor and it’s ready in seconds. So easy and so delicious. It’s a good way to get some extra greens in your meals too. I like to make two jars and give one away to a friend as a present, or just keep both yourself as they will last in the fridge for about two weeks thanks to the preserving nature of the lemon, apple cider vinegar and salt.

Salsa Verde

Makes 2 jars

Ingredients:
2 small bunches (80g) coriander
3 small bunches (200g) parsley
1 medium bunch (45g) basil
1 tbsp apple cider vinegar
½ cup (90ml) extra virgin olive oil
3 cloves garlic
1 tbsp capers, drained
3 (45g) pickles/cornichons, drained
4 anchovies
2 tbsp lemon juice (about half a lemon)
1 pinch salt
1 pinch cracked pepper

 

Method:

Place everything into a food processor and blend until the desired consistency. You may need to scrape down the sides of the food processor a couple of times and blend again.

It will keep in the fridge in a jar for up to 2 weeks.