Description

This vibrant and herbaceous Salsa Verde is a versatile green sauce that combines fresh basil, parsley, mint, and tangy gherkins with savory anchovies, capers, and garlic. Perfectly balanced with red wine vinegar and extra virgin olive oil, it makes a refreshing accompaniment to grilled meats, seafood, vegetables, and even eggs. The sauce is blitzed to a fine puree, retaining a bright green color thanks to the addition of an ice cube during blending. A wonderful alternative to pesto or tapenade, this Salsa Verde adds bold flavor and freshness to a variety of dishes.

Ingredients

Scale

Herbs

1 cup green basil, packed
3/4 cup flat-leaf parsley, packed
1/2 cup mint leaves, packed

Other Ingredients

2 tbsp gherkins, roughly chopped
1/2 tbsp capers
1 tsp Dijon mustard
1/2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1/4 tsp salt
1 ice cube (to loosen but keep the mixture green)
1-2 anchovies
1/2 small garlic clove, roughly chopped

Substitution

Substitute basil and mint with more parsley, if desired

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Instructions

Prepare Ingredients: Gather all the fresh herbs, gherkins, capers, mustard, vinegar, olive oil, salt, anchovies, garlic, and an ice cube to begin the sauce preparation.
Blitz Ingredients: Place all the ingredients into a tall container suitable for immersion blending. Use a stick blender to blitz them together until you achieve a fine puree or your preferred texture. Alternatively, you can use a small food processor for this step. The ice cube helps keep the blend a vibrant green and loosens the mixture for easier blending.
Serve and Use: This Salsa Verde is ready to serve immediately or can be stored in the refrigerator. It pairs beautifully with steaks, chops, roasted lamb, beef, pork, chicken, and especially seafood like fish. It also complements legumes, cooked vegetables, eggs, and can be spread on crostini, used in sandwiches, dressed in salads, or tossed with pasta as an herbaceous sauce.

Notes

The ice cube is crucial for maintaining a bright green color during blending by keeping the herbs cool and preventing oxidation.
For a vegetarian version, omit the anchovies; you can add a pinch of salt or a splash of soy sauce for umami instead.
Adjust the salt according to your taste, particularly if your gherkins or capers are salty.
Use fresh herbs for the best flavor; dried herbs will not yield the same vibrant taste or color.
This Salsa Verde can be refrigerated for up to 3 days in an airtight container.