Salsa Verde Recipe

10 minutes


Salsa verde

  • 2 tbsp of salted capers, heaped, rinsed in cold water
  • 2 salted anchovy fillets, rinsed in cold water
  • 2 garlic cloves, peeled
  • 100g of flat-leaf parsley, fresh
  • 1 handful of rocket, or 1 handful of basil leaves
  • 70g of extra virgin olive oil


To begin, open the anchovies and remove all of their tiny bones. Place all of the ingredients (except the oil) in a food processor and pulse for several seconds until a paste forms
With the food processor on low, slowly pour in the olive oil until the paste becomes a thick sauce. Decant into a bowl and serve