Salsa Verde
Salsa Verde is a super delicious, sharp, herby, olive oil based dressing drizzled on all sorts of dishes from pies to bean based plates to a drizzle on tacos or flatbread stacks. Plant based food really is taken to another level with the addition of sauces and pestos like this. They are magic uplifts and I serve one most days.
Salsa Verde is a classic sauce that is not blitzed but chopped so you get much more texture and bites of flavour than you do with pestos. It’s a kind of super deluxe version of British mint sauce.
For good looks Salsa Verde is best used the same day as the colour diminishes over time. It tastes good all the same.
Ingredients
Serves 4 – 6
Special equipment - a large sharp knife for chopping the herbs
1 tbsp Dijon mustard
3 tbsp red wine vinegar/balsamic vinegar
12 tbsp olive oil or more to your taste
Salt & pepper
2 cloves garlic, peeled
1 small handful capers
2 large handfuls flat leaved parsley/optional
1 handful fresh basil or coriander leaves
1 handful fresh mint leaves
Method
Finely chop the herbs, the garlic and put them in a bowl.
Add the mustard and vinegar and the olive oil. Stir well to mix, adding more oil if the whole is too thick.
Taste and add salt, pepper and more vinegar as desired.
Drizzle over any dishes you fancy and serve the rest in a bowl so all and everyone can help themselves.
