I love this.
Chopped parsley, garlic, oil, vinegar is the base. Anything else is optional.
I have made starters with crushed cannellini beans on round toast, with a feta cheese salsa verde (heavy on the mint). It is great with a Barbecue, fantastic with fish.
The sauce made in the pictures included: Shallot, Garlic, Anchovy Fillets, Capers, Cornichons, Dijon Mustard, Parsley, Mint, Olive oil, Sherry Vinegar (added to bowl, roughly hand chopped, in that order).
I am aware that these recipes need more descriptions and quantities, and I will rework them as I go along, but to be honest this one is flexible enough – a handful of herbs, a teaspoon of mustard, a splash of oil, and as much vinegar as you would like, tasting as you go and its as sharp as you like.
This is served with some Roasted Chicken breast
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{ 2 comments… read them below or add one }
This salsa verde looks great…I want to hear more also about the feta cheese salsa verde (the feta caught my eye).
Hi Cristina… Pictures of the Feta Salsa Verde here – recipe as above – just crumble some feta cheese in at the end. It’s fantastic for a BBQ – have used it to accompany a Butterflied Leg of Lamb – which I cooked on the BBQ. To be honest I could eat with anything at all…