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 flavours.