Basics By Meg: Salsa Verde

Next up in the basics series we have this beautifully fresh and salty condiment, made of fresh herbs, garlic, salty capers and anchovies, all bound with some extra virgin olive oil. This is the perfect addition to any rich, fatty dish as it cuts right through the richness, leaving you with a very fresh feeling dish. I use this a lot with pork belly, for example in my Porchetta style sandwiches, as it really complements the fatty meat. It’s also really beautiful served with some fresh white fish, like a sea-bass, or even just on toast. It really is a very versatile sauce that can elevate your dish – hence why I feel it deserves a spot on the basics list.

Salsa Verde

Serves 2 large portions/4 small | 10 mins prep

Ingredients

Large handful parsley

Large handful basil

Small handful mint

1 large garlic clove

4-6 tinned anchovy fillets

1tbsp capers

3tbsp extra virgin olive oil

1tsp red wine vinegar

Method

This is all prepped on one board. Start by mincing the garlic, anchovies & capers on a chopping board. I like to use a cleaver for this as it makes life a lot easier in future for folding the ingredients in on themselves. Push the garlic/caper/anchovy mix to one side.
On the same board, roughly chop the herbs then add in the garlic, capers and anchovies. Now go to town chopping. Regularly scrape the mix in and fold it on top of itself. Keep chopping until everything is very fine & evenly sized.
Transfer this mix to a bowl and stir in the oil and vinegar. Taste this for seasoning – add more vinegar, oil or salt to taste.