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.