Leftover Herb Salsa Verde Recipe | Abel & Cole

Leftover Herb Salsa Verde

Cooking time
Serves4-8 people
Gluten-free diets
Leftover Herb Salsa Verde

If you have a handful of leftover herbs, save them from the bin by blitzing them into a zingy green salsa that can be dizzled over grilled meats, fish and veggies, or used in marinades and dressings.

Ingredients

  • A large handful of mixed herbs, such as parsley, basil, dill, mint, chives, sage or rosemary
  • 1 garlic clove
  • 4 anchovies
  • 2 tbsp capers
  • 1 lemon
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 100ml olive oil

Prep: 15 mins | Cook: nil

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Method

1. Finely chop the herbs, discarding any woody stems. Pop them into a large bowl.
2. Peel and finely grate or crush in the garlic. Finely chop the anchovy fillets and add those to the herbs. Rinse the capers and drain them. Finely chop them and add to the bowl. Zest the lemon and squeeze the juice from half the lemon into the bowl.
3. Add the mustard, vinegar and oil. Mix together well till you have a comibined, green sauce. Alternatively roughly chop everything then pop it into a food processor and pulse a few times, taking care not to overblend. Add more oil to loosen the sauce, if you need to. Taste and add some salt, extra lemon or mustard, if you like. Serve straight away with roast meats, grilled fish or roast vegetables.
4. Pick Your Herbs
Any mix of herbs will work wonderfully in this salsa verde. Traditionally, it's made with parsley and basil, but dill, mint, chives, sage, rosemary will all taste great in any combination.
5. Eat Me, Keep Me
This salsa verde will keep in the fridge for up to 2 days. You can freeze it, too. Spoon the salsa verde into ice cube trays and freeze till solid, then transfer to a ziplock bag. The salsa verde cubes can be added, frozen, into soups or stews for an extra zing of flavour.
6. Make It Fish-Free
If you would prefer to leave out the anchovies, add an extra 1 tbsp of rinsed capers instead.
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