Salsa Verde

Salsa Verde

In case you hadn’t noticed, Northern Europe is in the grip of a heatwave. My Twitter feed has more commentary on the weather than an awkward dinner party. The freckle to skin ratio on my face is tipping rapidly in favour of freckles. Weather like this does not really encourage cooking, but it does encourage eating outdoors, and barbecuing everything you can think of. With this in mind, I propose salsa verde as the perfect heatwave sauce. It goes with just about everything, is easy to make and keeps well in the fridge. In the last week I have had it with fresh homemade bread (word to the wise:don’t make bread in a heatwave), grilled vegetables, boiled new potatoes and tossed with raw shaved courgette and pine nuts to make a quick salad. It also goes great with grilled meat and fish. So it’s basically perfect. I adapted a Jamie Oliver recipe, but since every recipe I looked at was different, salsa verde seems to be more of a template or idea rather than a concrete defined sauce. Jamie’s website actually has two completely different recipes both called salsa verde. If you don’t like mustard, you can leave it out. Use whatever vinegar and herbs you have to hand. Some grated lemon zest might be nice. Add in the anchovies that I left out, whatever you feel like really.

Makes a cereal bowl sized amount


  • 2 bunches of fresh herbs of your choice (I used parsley and basil)
  • 1 finely chopped garlic clove
  • 1 tablespoon finely chopped capers
  • 1/2 to 1 tablespoon of mustard (depending on taste, I love a lot of mustard)
  • 3 tablespoons wine vinegar
  • 8 tablespoons good olive oil
  • 1-2 teaspoons honey to taste (optional)


  • Finely chop the herbs and add to a bowl along with the capers, garlic, mustard and vinegar.
  • Stir well to combine.
  • Slowly stir in the olive oil bit by bit (you may need a bit more or less, it depends on what you want consistency wise)
  • Season and add in honey if you like.
  • This will keep well for a few days in the fridge.

4 thoughts on “Salsa Verde

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