It might seem a bold claim to call this the “best” Salsa Verde, but I really do think this one is up there. Just like any other classic sauce or dressing, there are loads of recipe variations, and plenty of disagreement over what ingredients are called for. But in my opinion, the best salsa verde is marked by what it tastes like. It should be bright, herby, tangy and zesty, and of course it should be a brilliant deep hue of green.
Salsa verde is a fantastic way to brighten up almost any dish. It pairs well with potatoes, chicken, tofu, chickpeas… you name it. And as an extra perk, this Salsa Verde recipe is super easy to whizz up and takes just 5 minutes, so you can add that extra wow-factor to your cooking without the extra hours slaving away in the kitchen.
A good Salsa Verde relies heavily on those flavoursome fresh herbs. In my version, the mixture of fresh parsley and basil, alongside fresh garlic and lemon juice is mind-blowingly good. It always amazes me how the simplest of fresh ingredients create flavours that really pop.
Make sure not to be stingy with the olive oil too, it makes the salsa verde deliciously rich and smooth… plus it’s so good for you!
This recipe gets an extra tangy boost from 2 tbsp of capers and a gherkin. These two magic ingredients work wonders to really lift and brighten the flavour of the salsa verde. I’m an absolute sucker for capers and gherkins as it is, but combined with fresh herbs, garlic and lemon, they produce fireworks of flavour. I use Morgiel organic gherkins, which are just totally the tastiest gherkins on the market and they’re sugar and sweetner free, and Organico capers, which are my absolute weakness.
Last but not least, we want to incorporate a little extra zingy complexity with some deliciously smooth dijon mustard. Unconventional, I know, but it really adds a burst of flavour.
Once you’ve whizzed up your salsa verde, store in the fridge in a glass jar with an airtight lid. It will last up to five days, so make at the start of the week to make dinner times a breeze.
Alternatively, freeze into ice cubes and store in a ziplock bag in the freezer for up to a month. This is a super handy way to reduce any potential food waste, and save you time on busy days.
The Best Salsa Verde
- 1 cup fresh parsley, roughly chopped
- 1 cup fresh basil, roughly chopped
- 1 clove garlic, roughly chopped
- 2 tbsp capers, drained
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon or 1 tbsp lemon + 1 tbsp red wine vinegar
- 1 small gherkin (optional)
- 2 tsp dijon
- Salt + pepper to taste
- Place all the ingredients in a small blender and pulse until your liking. Taste and adjust seasoning to taste.
- Store in a glass jar in the fridge for 5 days or freeze in ice cubes in a ziplock bag for 1 month.