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Summary
Prep Time
5 mins
Total Time
5 mins
Course
Sauce
Cuisine
European
Servings (Default: 1)
Ingredients
2
handfuls parsley, smooth
10
basil leaves, fresh
10
leaves mint, fresh
1
clove garlic
1
tablespoon mustard (Dijon)
1
tablespoon capers
1
tablespoon anchovy paste or 2 anchovy fillets
0.5
tablespoon ½ balsamic vinegar
150
ml olive oil
salt and pepper
Salsa Verde
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Instructions
Puree everything except salt and pepper in a blender (or in a container with a magic wand). Then season and let it steep for at least 30 minutes at room temperature.
Great with grilled meat and fish.