Salsa Verde

This is one of my favourite dressings/sauces. I serve this with my butterflied leg of lamb and also enjoy it with white fish or griddled chicken.

2 cloves of garlic, peeled
1 small handful of capers
1 small handful of pickled gherkins
2 large handfuls of flat-leaf parsley
1 bunch of fresh basil leaves
1 tablespoon of Dijon mustard
3 tablespoons of red wine vinegar
120ml olive oil
Sea salt and freshly ground black pepper

Finely chop all the ingredients that can be chopped. Put this mixture into a bowl and add the mustard and vinegar. Slowly stir in the olive oil, balance the flavours with salt and black pepper. It’s as simple as that!

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