Salsa verde

(2 ratings)

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Salsa verde recipe
Salsa verde recipe
  • Makes: 200ml

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This recipe shows you how to make a classic salsa verde. All you need is 15 mins to make this delicious, herby sauce. Spoon over simply cooked fish, chicken or red meat to add a tasty twist to your meal. This tangy sauce is infused with garlic, parsley and plenty capers. It's a strong flavoured sauce, rich in texture and flavour too. This recipe makes 200ml. Leftovers can be stored in an airtight container or jar in the fridge for up to 2 days. This sauce is best served as soon as its been made for the best flavour and texture. A portion of this sauce works out at only 71 calories so is the perfect option if you're looking for a lower-calorie condiment.


  • 30g (1oz) flat-leaf parsley
  • 30g (1oz) basil, or mint, or a mixture of both
  • 1 slice white bread (about 30g/1oz)
  • 2 tbsp red wine vinegar
  • 1 clove garlic, peeled and crushed
  • 2 anchovy fillets, chopped
  • 2 tbsp capers
  • 125g (4fl oz) extra virgin olive oil
  • Freshly ground black pepper

Variations: Add a couple of chopped gherkins or a little Dijon mustard.


  1. Wash and pat the herbs dry (using a tea towel).
  2. Tear bread into a food processor and whizz to make crumbs. Add the red wine vinegar, then the herbs, and pulse for a few seconds to make a paste.
  3. Add crushed garlic, chopped anchovy fillets and 1 tbsp capers. Pulse again. Gradually add olive oil. You don't want the sauce to be too fine. Taste, add pepper and the remaining capers. Use within 2 days.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 71(kcal)
  • Fat 7.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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