Salsa Verde

Most cooks have their own twist on this classic recipe. It's delicious served over grilled vegetables or with roasted meats, including my Lamb Racks with Salsa Verde.

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Annabel Langbein Media

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Salsa Verde
1½ cups (2 handfuls) parsley leaves, de-stemmed
1 handful (about 40) chives, chopped
1 cup extra virgin olive oil
¼ cup capers
3 cloves garlic
4 tbsp lemon juice
2 tsp dijon mustard
ground black pepper
¼ small red onion, chopped
1 small tin (8-10) anchovies, drained
yolk of one hard boiled egg

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/salsa-verde/284/

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Prep time:: 5 mins
Cook time:: 8 mins
Makes:: 2 cups

1½ cups (2 handfuls) parsley leaves, de-stemmed
1 handful (about 40) chives, chopped
1 cup extra virgin olive oil
¼ cup capers
3 cloves garlic
4 tbsp lemon juice
2 tsp dijon mustard
ground black pepper
¼ small red onion, chopped
1 small tin (8-10) anchovies, drained
yolk of one hard boiled egg

Purée all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.

Mediterranean Dressing

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3 comments

The pressure is well and truly on now! For last couple of weeks I've been cooking from your books and we are thrilled with results, especially when its freshly picked from our garden. I used this salsa verde as a pasta sauce then the next night used some of the leftovers as a topping on lightly grilled chicken. I made a crumb of breadcrumbs and parmesan, spread on top of the chicken with salsa verde and grilled for a few minutes. Absolutely delightful! Thanks again.

Fergie51 November 10, 2013

I have made it myself twice and all my guests loved it. I also added some extra spicy kick with ginger and chilli

Hendra July 05, 2013

think it is very nice, saw it on 24 kitchen in Holland. greatings Yolande a fan from Holland.

yolande Marchand January 28, 2012