Salsa Verde

24 April 2020 Dairy Free Gluten Free Vegetarian Friendly
In my humble opinion, you can never have too many ways with herbs or sauces in your armoury. It's these tricks that elevates the basic to spectacular. I make a version of this on a weekly basis and use it on everything any meal of the day.

Take a piece of grilled fish or meat or steamed veg, eggs or even a bowl of grains. Ordinarily, these could err on the ordinary or almost meh. Add a quick green sauce that you made a little earlier to save all those wilted less than perfect looking herbs in the drawer of your fridge and not only have you given them a second chance in life, you have made your dish sing.

A fridge basic that is never not welcome. What could be better?

This will keep for 3-4 days in the fridge.

Salsa Verde

  • 2 cloves of garlic (use confit if you have)
  • 2 bunches parsley, mint, coriander, chives, basil (feel free to mix or keep it pure with one herb)
  • 4 anchovy fillets (technically optional, but not in my opinion)
  • zest of a lemon
  • 2 tbsp lemon juice or red wine vinegar
  • salt and pepper
  • 1tsp chilli flakes or 2tsp Aleppo pepper
  • 125ml olive oil (or more depending on how finely you chop the herbs)
  • Crush the garlic on a board with a pinch of salt (if using shallot, let it sit in the lemon juice or vinegar for a few minutes while you chop everything else together to macerate and get rid of the raw onion taste)
  • Pile together the herbs and anchovies and chop together finely.  Add the garlic and lemon zest into the mix.  
  • Transfer to a bowl and add Aleppo pepper or chili flakes.  Add lemon juice or vinegar, salt and pepper and olive oil and stir together to combine.   Taste and adjust the seasoning.
  • (If you are making this in advance, add the lemon juice at the end to stop the herbs discolouring.)
Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on