This blog post is going to start off with an important lesson in green sauces.
Last year when I first discovered salsa verde, I was unclear of the differences between it, pesto and chimichurri sauce until I read this post by Epicurious (which I highly recommend checking out): http://www.epicurious.com/expert-advice/difference-between-pestos-chimichurris-and-salsa-verdes-article
In brief summary; pesto is a sauce that has a strong nutty flavour surrounded by herbs/greens, salsa verde is a sauce that has herby and briny elements and chimichurri involves even more herbs than salsa verde with the addition of chilli.
Today, we’ll be focusing on salsa verde.
This amazing green sauce is herby, zingy and fresh. It goes wonderfully with grilled meat and seafood, or even by itself as a dip or dressing over some salad. Because it is so jam-packed full of herbs and briny ingredients, it can cut through any strong meaty flavour to give off the impression of a lighter dish.
This recipe does not include anchovies making it 100% vegan. Even though salsa verde is incredible on meat, there are plenty of vegan/vegetarian-friendly uses for it. Just think of any dish that needs a bit of herby action and whack some salsa verde on top. BOOM. Game changer.
- 1 bunch parsley
- 1 bunch basil
- 1 tbs Dijon mustard
- 1 1/2 tbs capers
- 8 tbs olive oil
- 3 cloves garlic
- 3 tbs red wine vinegar *
- 2 tbs malt vinegar *
- Salt and pepper to season (you won’t need much salt at all)
* Any vinegar will work here. I just happen to love the combination of malt and red wine
- Throw everything into a food processor.
Yep. That’s literally all you do.
How unbelievably easy is that?! You can leave the sauce at whatever texture you desire. I like it a bit chunky so I can feel all the different ingredients when I eat them, but that’s just a personal preference.
The recipe for my salmon, fennel and citrus salad featured at the start of this post will be going up on the blog fairly soon so stay tuned! ❤