If you haven’t discovered how fantastic salsa verde is, you should give it a go. Its a knockout of a sauce: fresh, zingy, healthy, delicious. I use it as an alternative to gravy, and I love it with roast chicken pieces and mash. Its a great accompaniment to any grilled, baked or barbecued fish or meat, as well as potatoes done any way. I also like it on bubble n squeak the next day, made with the leftovers of course.
Jamie Oliver says the best way to make salsa verde is to chop all the herbs finely by hand. I say: balls. Shove it all in the food processor and its done in seconds.
1 small bunch flat leaf parsley
1 bunch basil
About 2 cups mint leaves
1 cup coriander leaves (optional, if in season)
1 garlic clove
3 anchovy fillets
1 tablespoon capers
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Wash the herbs well in lots of cold water, drain and shake. Put the garlic, anchovies and capers in the food processor and pulse a few times. Add the herbs and process, drizzling in the olive oil and vinegar, until you have a chunky sauce. Serve immediately. It will keep in the fridge for a few days, but its best served freshly made.