Salsa Verde

Easy to make in 10 minutes and perfect with fish, chicken, pork or beef.

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Jamie Oliver (adapted from Jamie's Kitchen and the Edmonton Journal)


  • 1½ to 2 cloves Garlic, peeled
  • 1 tsp Small Capers
  • 2 tbsp Gherkins (pickled in sweet vinegar), drained and patted dry
  • 6 Anchovy Fillets
  • cups Italian Parsley Leaves, stems removed
  • 1 cup Fresh Basil Leaves, stems removed
  • ½ cup Fresh Mint, leaves picked
  • 1 tbsp Dijon Mustard
  • 3 tbsp Red Wine Vinegar
  • 8 tbsp Extra Virgin Olive Oil
  • To taste Sea Salt and Freshly Ground Black Pepper


  1. Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl.

  2. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency.

  3. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

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