Salsa Verde


Me again!!

Salsa Verde is a classic Italian dish that is oh so versatile and not complicated to make at all.  You can also make this gluten free friendly by removing the bread (and add some toasted almond flakes), this will change the texture slightly, but with the lovely blend of flavours you will still achieve a beautiful salsa.

You will need a good food processor with a sharp blade to ensure you don’t bruise the herbs and with a couple of minutes you can easily make a great all round dish that you can either use as a side dish at a bbq or on top of a beautifully cooked lamb backstrap or simply stirred through a pasta dish with some fresh prawns and rocket or one of my all time favourite snacks of warm sourdough baguette with soft goats cheese and a generous dollop of salsa verde mmmmmmmmmmmm heavenly xx


Terase xxx


2  parsley bunches – picked
1 basil bunch – picked
4 anchovy fillets
2 garlic cloves – peeled and roughly chopped
9-10 small caper berries (rinse)
2 slices of sourdough for breadcrumbs (you can use white bread if you’d prefer)
1 lemon – juice only

Dandaragan Extra Virgin Olive Oil (EVOO)

Pink Murray River Sea Salt


  • place bread uncovered on the bench the night before to dry out for the breadcrumbs


  • measure out and prepare all your ingredients first
  • rip the bread into smallish pieces and place in the food processor along with the garlic – blend on high speed until you achieve an fine bread crumb consistency – remove from the blender and place in a small bowl
  • place  parsley in the bottom of the food processor and then the basil (the basil is more delicate then the parsley so better that the parsley get hit by the blade first) – pulse twice for 3 to 4 seconds at a time
  • add the anchovies and capers to the parsley and basil – turn the processor on high and slowly drizzle in the EVOO – you want to achieve a slightly chunky mixture – the process should take about 20-30 seconds max.  You don’t want to over work the herbs as they will become dull in flavour and loose some of their vibrant colour too if over worked in the food processor
  • remove the mix from the processor and place into a large mixing bowl – add the breadcrumb and garlic mix and combine well – add the lemon juice and check to see if you need any extra salt (remember that there is a good amount already in the anchovies and capers) – you may also like to add some more EVOO
  • place mixture in a serving bowl


  • salsa verde is best served at room temperature – so remember if you are taking it out of the fridge to do so a good 15 minutes before you intend to use it


  • salsa verde goes beautifully with any grilled / bbq’d meat or fish – is also a great addition to a sandwich of poached chicken with goats cheese and salad – and a welcome lively treat to any omelette or homemade tart or pizza
  • will last in the fridge for 3-5 days if you ensure you cover it with EVOO – this will stop it oxidising (fancy work for keeping the air way from the produce to extend its freshness and colour)


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