Quick Easy SALSA VERDE – By Gabriele Fantelli
Salsas Verde contains a good amount of parsley. Parsley contains high levels of beta carotene, vitamin B12, calcium and vitamin C. It can help restore digestion, aid the liver, kidneys and adrenalin glands, help to purify the blood and body fluids. It‘s also a great immune booster all round.
Salsa Verde can be used as a dressing for a simple salad, on grilled or poached fish, on a nice piece of steak or even just tossed with cooked pasta for a quick lunchtime meal.
1 ½ – 2 garlic cloves (peeled)
1 small handful of capers
1 small handful of pickled gherkins
4 anchovy fillets
2 large handfuls of fresh flat leaf parsley (leaves only)
1 handful of fresh basil (leaves only)
1 handful of fresh mint (leaves only)
1 tbsp. of mustard
3 tbsp. of white wine vinegar
8 tbsp. of extra virgin olive oil
Pinch of ground black pepper
Pinch of salt after taste
The success of a good salsa Verde is to chop all the ingredients as finely as possible, almost to the consistency of a paste. This can be done by hand or in the food processor.
Finely chop all the ingredients and put them in a bowl, add the vinegar, mustard and pepper and give it a good stir. While stirring, slowly pour in the extra virgin olive oil until all the ingredients are mixed together. The amount of vinegar and the anchovies will make the salsa Verde salty enough, do taste it before adding any salt. If you are using the food processor, just put all the ingredients in and push the button.
Preparation – 10min
Cooking time – 0min
Difficulty – easy