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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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Salsa Verde

Annabel Langbein Salsa Verde Recipe
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/
EMAIL PRINT
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.

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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
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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