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Recipe video above. Salsa Verde is the Swiss Army knife of condiments! This herby, tangy and savoury green sauce goes with so many things, especially roasted and grilled meats, seafood and vegetables. It's featured in my Rosemary Garlic Rack of Lamb recipe.This Salsa Verde version is a variation on traditional Italian Salsa Verde, made with basil, parsley and mint, giving a lovely balance where no one herb dominates. It's a softer, more rounded and less pungent version which I feel is a bit more versatile for use.Want a classic Italian Salsa Verde? Add garlic and anchovies, and only use parsley.
View original recipe on recipetineats.comBlitz - Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.
Serving: See in post for extensive list. Serve with steaks, chops or roasted lamb, beef, pork, chicken and seafood (especially great with fish!). It's also excellent with legumes, cooked vegetables and even eggs. You can also use it in the same ways as a tapenade or pesto: Spread on crostini, use in sandwiches, dress salads with it, toss with pasta!
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