Salsa Verde
This tasty, quick and easy Salsa Verde Recipe is a great accompaniment to grilled fish. I used to make it with fried chicken breast fillet and polenta. Add some vegetables and you have a quick dinner menu! You can easily pick the herbs for this recipe out of your home herb garden to add some freshness to it. This recipe contains my personally favourite herb namely basil. As my current job is working at a coffee shop at a nursery, I can use any herb from our nursery range. It is freely there to pick and add to our dishes. I have recently discovered dark opal basil - which is for me even better than plain basil! The magnificent smell when you pick it and the taste it adds to dishes is from out of this world. I would recommend using wonderful fresh basil in this recipe. Visit your nearest nursery and go buy your dark opal basil - you won't regret it. If you can't find baby capers, you can for sure also use normal seize capers. I never really bother to find the baby one, as long as you add the capers, all is good. Fresh garlic chopped is also the better option than choosing garlic that is already processed in jars. Enjoy this Italian Salsa Verde- I truly just looooove the Italians!For another lovely Italian meal, try Beef Lasagna.
Prep
15 min
Cook
None
Total
15 min
Serves
4
Ingredients
- 125 ml flat leaf parsley, coarsely chopped
- 60 ml fresh basil, coarsely chopped
- 1 clove garlic, crushed
- 2 teaspoons baby capers, drained
- 1 teaspoon Dijon mustard
- 60 ml olive oil
- 2 teaspoons red wine vinegar
Method
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Combine parsley, basil, garlic, and capers in a small bowl
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Whisk in the mustard, olive oil and vinegar until salsa thickens and serve
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Delicious with polenta and grilled chicken breast fillet
