This is an olive oil
based sauce or dip, contains green chilli so its mild. The quality of
the olive oil is important, we use organic Caramba Olive Oil from Andalucia, in particular this oil has a good acidity and deep flavour.
The Salsa Verde goes well with BBQ
fish or simple pasta. The main ingredient is parsley but there are
many variations of the green herbs you can use. Coriander and dill can be added if desired.
A bunch of flat parsley
leaves
20 basil leaves
20 chervil sprigs
25 ml French mustard
80 ml good olive oil
juice of lemon
zest of 1 lemon
4 cloves of smoked
garlic grated
2 green chillies finely
chopped
50 g of capers rough
chopped
2 spring onions finely
chopped
The method as always is
fairly simple, the stalks should be removed from the green herbs.
Chop the herbs
separately taking care to use a sharp knife.
Mix the herbs with the
olive oil, lemon juice, zest, mustard.
Finally add the chopped
garlic, capers, chilli and spring onions.
Mix well, leave to
stand for twenty minutes to allow the ingredients to blend.
Really it is best to
avoid electrically blending these ingredients as it will heat and
smash the herbs flvours.