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Salsa Verde Recipe-1298

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This strong-flavored green sauce is packed with herbs and very versatile. Good with grilled oily fish, such as mackerel, trout, sea bass or tuna.

Yield: 4 servings
Prep time: 15 Mins


  • 6 scallions, white and green parts, minced
  • 3 tbsp bottled capers, rinsed and chopped
  • 4 anchovy fillets in oil, rinsed and minced
  • 1 garlic clove, minced
  • 3 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 2 tbsp chopped mint
  • 2 tsp Dijon mustard
  • 2 tbsp sherry vinegar
  • ½ cup extra virgin olive oil
  • Salt and freshly ground black pepper


1. Combine the scallions, capers, anchovies, and garlic in a bowl. Stir in the parsley, basil, and mint.

2. Using a fork, stir in the mustard, then the vinegar. Gradually stir in the oil. Season with salt and pepper.

3. Transfer to a serving bowl. Let stand for an hour or so to blend the flavors. Serve at room temperature.


Prepare ahead: The salsa can be covered and refrigerated for up to 24 hours; let come to room temperature before serving.

Leftovers can be stirred into hot, cooked pasta for a quick midweek supper. There is no need to heat the salsa, it will be warmed through by the hot pasta.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

263kcal (13%)
44mg (4%)
9mg (15%)
34mcg RAE (1%)
3mg (1%)
664mg (28%)
4g (19%)
28g (43%)
1mg (8%)

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