Salsa verde

    16 min

    We enjoy this simple salsa verde with grilled fish or simply on top of cheese and toast. You can make it in advance and it keeps well on the fridge for a few days.


    Fife, Scotland, UK
    12 people made this

    Serves: 4 

    • 2 tablespoons capers (from a jar)
    • 1 tablespoon freshly chopped mint
    • 1 tablespoon freshly chopped parsley
    • 1 tablespoon freshly chopped basil
    • 1 tablespoon freshly chopped chives
    • 1 small green chilli pepper, minced (including seeds)
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • juice of 1/2 lemon
    • salt and pepper to taste

    Prep:15min  ›  Extra time:1min chilling  ›  Ready in:16min 

    1. Use a food processor to finely chop (but not totally puree) the capers, mint, parsley, basil and chilli pepper. Add the olive oil and spring onions and pulse again to mix in.
    2. Pour into a serving dish, stir in the lemon juice and season with salt and pepper. Cover and keep it chilled in the fridge until you need it.

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    Quick and easy to do if you have the herbs! Tastes wonderful!  -  15 Feb 2014