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Salsa verde Recipe

Ingredients for people

  • Flat leaf parsley : 1 bunch
  • Fresh mint : 0.5 bunch
  • Garlic clove(s) : 1 whole
  • Maille Dijon mustard : 10 g
  • Anchovies in oil : 3 whole
  • Olive oil : 100 ml
  • Capers : 25 g
  • 1

    Remove the leaves from the parsley and mint and chop finely. Use the chef's knife to slice through the herbs to prevent damaging and bruising the herbs.

  • 2

    In a pestle and mortar pound the garlic and anchovy fillets together until you have a smooth paste. Add the chopped herbs, mustard and olive oil and mix well. Check the seasoning and add a pinch of salt if necessary.

Chef's tip

«A versatile salsa that goes well with grilled meats as well as any type of fish.»

A piquant salsa made with mint, parsley, capers, anchovies, mustard and olive oil.

Rate this recipe :

(14 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h