Salsa verde

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“As is often the case, I look to Jamie Oliver for easy interpretations of Italian staples. A salsa verde (green sauce) is the one time you should not hold back on the capers. They are essential. You want to pack a punch with this one. It’s best served with grilled fish or plain chicken, dolloped over steamed broccoli, drizzled over roast potatoes, or spooned onto
a slice of toasted ciabatta with slices of tomato.” – Sam Woulidge

Ingredients

30 g fresh Italian parsley
30 g fresh mint
30 g fresh basil
5 large cloves garlic
10 anchovy fillets
10 baby gherkins (in a sweetish brine), finely chopped
1⁄2 cup extra virgin olive oil
1 T Dijon mustard
3 T lemon juice or red wine vinegar
60 g capers, drained (halve this if you’re cautious)
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Finely chop all the herbs, the garlic, anchovies, gherkins and place in a container.

2. Mix the olive oil, mustard, red wine vinegar (or lemon juice if you’ve decided on something zestier) and the capers. Pour over the chopped herbs and mix well. Season to taste.

Cook’s note: Alternatively, give everything a whizz in a food processor for a smooth salsa verde. You may need to add a bit more olive oil and lemon juice to get the right consistency. Store in an airtight container in the fridge for up to a week or 10 days, if it lasts that long. Remember, a little goes a long way

Find more Italian recipes here.

ALSO READ: Mad capers: This sauce is the best way to enjoy capers

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey