Salsa Verde
October 2020
Salsa verde literally means “green sauce” and is an old recipe, certainly mentioned in cookbooks from the Middle Ages in the UK and Italy. It is a combination of green fresh herbs with oil, sometimes with the addition of vinegar, anchovy or even bread. We naturally leave out the bread to keep the carbs down and to make it gluten-free and it is necessary.
Salsa verde is good on fish, particularly seabass or other white fish, with lamb, over eggs or avocado or over poached chicken. It keeps well in the fridge for a couple of days. Always serve at room temperature.
Ingredients - Serves 4
20g parsley leaves and stalks, roughly chopped
1 small clove garlic clove, peeled
3 anchovy fillets
1 tablespoon capers, well rinsed of salt or vinegar
1 teaspoon red or white wine vinegar
4 tablespoons extra-virgin olive oil
To make the salsa verde finely chop the parsley, garlic, anchovy fillets and capers together by hand on a board. Put into a bowl with the vinegar and olive oil. Alternatively put all the ingredients into a small food processor and whizz until you have a paste.
Taste and make sure you are happy with the seasoning. Usually the anchovies are salty enough not to have to add additional salt. Serve straight away or keep at room temperature for up to an hour.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
