Salsa Verde is a gloriously vibrant sauce that will jazz up almost anything. Salsa Verde simply means green sauce, and in the Italian version of this sauce, it tends to have a few key ingredients, but the type and quantity of herbs are rather personal to your taste. Today, I wanted to share my version with you. My advice with cooking is always to add ingredients slowly, and keep tasting. You can always add, but you can’t take away! Just trust in your tastebuds and can’t go wrong.
Salsa Verde is packed full of skin-loving ingredients; the herbs are a great source of anti-oxidants, and are also great for digestion and inflammation, while the lemon juice gives a strong hit of vitamin c. The anchovies and Extra Virgin Olive Oil are good sources of the essential fat, Omega 3.
You can make this sauce several hours early, but just stir the lemon juice in at the end so that you don’t lose the vibrancy.
Try this with grilled fish or chicken, or even as a punchy salad dressing.
Method
Rough chop the herbs and peel and squash the garlic
Add all the ingredients to the blender and whizz up. You can either leave it a little course, or blend it until smooth. Taste and adjust according to your taste. If you are making in advance, do not add the lemon juice until ready to serve.
