How to make the perfect Salsa Verdi
- Credit: Archant
This is the most brilliant herb relish to add to your repertoire for chicken, fish, beef or venison - serve like chutney, as an accompaniment.
Salsa Verdi also works well stirred into a bowl of steaming hot pasta. If you haven’t got a food processor, don’t worry, just use one of those nifty hand-held blenders, or failing that you might need to work a little harder using a pestle and mortar.
2 garlic cloves, peeled
50g capers - drained
50g gherkins - drained
6 anchovy fillets
- 1 Win a 12 bottle case of mixed wines and champagne from Wharf Side Wines
- 2 Win a short break at Landal Darwin Forest
- 3 4 interesting places to visit in the Peak District
- 4 Win a stunning brass table lamp from Opulental
- 5 6 great woodland walks in the Peak District
- 6 6 waterfall walks in Derbyshire and the Peak District
- 7 First Look: Cool Yorkshire gastro pub launches new boutique rooms
- 8 The ultimate 5-day walk: Along the Derwent Valley Way
- 9 9 of Yorkshire’s best bakeries
- 10 5 million pound properties for sale in Derbyshire
1 bunch parsley, flat leaf or curly
1 bunch basil, leaves only
1 bunch mint, leaves only
1 tbs Dijon mustard
Freshly ground black pepper
6-8 tbs olive oil
1. Place all the ingredients for the salsa verde into a food processor, except the olive oil.
2. Give the mixture a whiz and then gradually add the olive oil until you have a fairly thick smooth texture. You may not need all the oil; it depends on the volume of herbs.