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Front page › Simple Salsa Verde

Simple Salsa Verde

HB-15208 · Hand-built original

Anchovy fillets, capers and garlic are pounded to a paste, then lemon and olive oil are whisked in with chopped parsley and basil. The punchy green sauce is seasoned at the end and served fresh.

Other30 minServes 29 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal

Main ingredient: fillets

Servings:2quantities adjust to match

Ingredients

  • 4 anchovy fillets
  • 1 tablespoon capers, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1/2 lemon, zest and juice only
  • 3 fl oz olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped basil
  • salt and freshly ground black pepper, according to taste

Method

  1. Pound the anchovy fillets, chopped capers and chopped garlic in a pestle and mortar until they break down into a coarse paste, then transfer the paste to a bowl.
  2. Add the lemon zest and juice to the anchovy paste and stir them in.
  3. Pour the olive oil into the bowl in a steady stream, whisking continuously, so the salsa verde comes together as a loose emulsion.
  4. Stir the chopped parsley and basil through the sauce and season the salsa verde with salt and black pepper to taste.

Prep: 30 min

Nutrition (per serving, where published)

9 kcalCalories
0.6 gProtein
2 gCarbs
0.2 gFat
0 gSaturates
0.4 gFibre
0.4 gSugars
174 mgSodium
0 mgCholesterol
40 mgPotassium
17 mgCalcium
0.4 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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