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Salsa Verde

A piquant 'green sauce' from Mexico that complements any platter of cold meats

Dish Details:clockheartlow-carb


INGREDIENTS:

1 large bunch of flat leaf parsley, stalks removed
6 large sprigs of mint (about 20 large leaves)
6 large sprigs of basil (about 20 large leaves)
2 cloves garlic, crushed
1 tbsp French mustard
6 anchovy fillets, rinsed
juice of half a lemon
5–6 tbsp extra virgin olive oil


PREPARATION:
1. If using a food processor, simply process the herbs, garlic, mustard and anchovies to a rough paste. Add the lemon juice and olive oil with the motor running until you have a thick sauce.

2. Alternatively, crush the garlic and anchovies in a pestle and mortar and stir in the mustard. Finely chop the herbs and mix in. Add the lemon juice and olive oil and whisk to a thick sauce.

3. Taste for seasoning and add black pepper if you like; it shouldn't need salt because of the saltiness of the anchovies.


PREP/COOK
INFORMATION:

Prep time: 10 minutes

Source: Would you bay-leaf it: The A–Z of herbs Terry Farris

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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