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Rosie's tips for the best salsa verde:

  • I find that using wild garlic when it’s in season gives the salsa verde a lovely fresh flavour, but if you can’t get hold of it, two garlic cloves work just as well.
  • This salsa verde keeps well in the fridge for a couple of days. I like to make it ahead and let the flavours develop, then bring it to room temperature before serving for the best taste.
  • Flat-leaf parsley is the classic choice, but I sometimes add a handful of basil, mint or coriander depending on what I'm serving it with. Each herb gives the sauce a slightly different character while keeping it wonderfully fresh.
  • I love spooning salsa verde over grilled steak, roast chicken or baked fish, but it's just as good drizzled over roasted vegetables, new potatoes or stirred through cooked beans for a quick side dish.

Units:
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Nutrition: per serving

  • kcal474
  • fat51g
  • saturates7g
  • carbs2g
  • sugars1g
    low
  • fibre1g
  • protein2g
  • salt2.4g
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Method

  • step 1

    Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.

  • step 2

    Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.

  • step 3

    Add the vinegar, little by little, stirring and tasting as you go – trust your palate!

Rosie Birkett
Rosie Birkett is a food writer and stylist. Her recipes are inspired by a love of British seasonality and informed by her travels and international flavours. She has a passion for cooking vegetables from her allotment, as well as fish from the Kent coast. Author of the cookbook, The Joyful Home Cook, she’s a regular on BBC One’s Saturday Kitchen and she writes the bestselling Substack ‘A Lot On Her Plate’. See more of Rosie's recipes
Rosie Birkett

Recipe from Good Food magazine, May 2016

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A star rating of 4.3 out of 5.20 ratings
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