Couldn't resist the bad joke - apologies!
My family and I LOVE salsa verde - its piquant flavour helps to lessen the richness of meat (although I also love it with fish), the green looks so good on a plate and also adds some extra vitamins and minerals.
I like to make salsa verde a couple of different ways.
The Nutty Version:
1 bunch fresh mint (approx 30g)
2 bunches fresh flatleaf parsley (approx 60g)
30g anchovies
2 tbsp capers
2 tbsp pine nuts
1 lemon - zest and juice
1 garlic clove
extra virgin olive oil
salt
Using a small food processor, whizz together all the ingredients barring the extra virgin olive oil and salt. Scrape into a bowl and add olive oil until it reaches your desired consistency (I can use up to 8 tablespoons) and add a pinch of salt.
The nutritional benefits of this salsa verde include:
Antioxidants - from the raw herbs, capers, lemon, garlic and extra virgin olive oil
Omega 3 - from the anchovies
Vitamin E, manganese, magnesium, vitamin K, zinc, copper and phosphorus - from the pine nuts
The super-herby version
1 bunch fresh basil (approx 30g)
1 bunch fresh mint (approx 30 g)
2 bunches fresh flatleaf parsley (approx 60g)
30g anchovies
30g capers
40g cournichons/small crunchy sour gherkins
2 tbsp red wine vinegar
1 tbsp dijon mustard
2 cloves garlic
extra virgin olive oil
Using a small food processor, whizz together all the ingredients barring the extra virgin olive oil. I don't use salt in this recipe as the cournichons add that extra saltiness. Scrape into a bowl and add olive oil until it reaches your desired consistency (I can use up to 8 tablespoons).
The nutritional benefits of this salsa verde include:
Antioxidants - from the raw herbs, capers, red wine vinegar, mustard, garlic and extra virgin olive oil
Omega 3 - from the anchovies
Aids digestion - pickles (if they are fermented, then they also add beneficial good bacteria)
Enjoy!!!
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