• 2 cloves garlic, peeled
  • 1 small handful of capers
  • 1 small handful pickled gherkins (the ones in sweet vinegar)
  • 6 anchovy fillets
  • 2 large handfuls flat-leaf parsley, leaves picked
  • 1 bunch fresh basil, leaves picked
  • 1 handful fresh mint, leaves picked
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 8 tablespoons best quality olive oil
  • Sea salt and freshly ground black pepper.


Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.


The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. You want equal parts anchovies, gherkins and capers, and they should sum up to less than 1/2 the amount of herbs, after everything is chopped up. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.

Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Marinades, Sauces, Side Dishes, Vegetable, Vegetarian
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