Puddings & Desserts
Side Dishes & Canapes
I’ve got two huge pots of basil in the greenhouse at the moment, plus big clumps of flatleaf parsley in a herb stand outside the kitchen, and this week I’ve put some of both to good use in a deliciously fresh-tasting salsa verde. It’s a really versatile recipe to have as it can be used in so many different ways - a spoonful is great on a grilled steak, on roasted veg or halloumi; it’s good instead of mint sauce with lamb, fab with cheese on toast and, mixed with mayo or sour cream, it makes a lovely dip too.
Start by finely chopping the shallot (a mini food processor is useful for this), then put in a small bowl with the red wine vinegar and leave for at least 45 mins (this softens both the texture and the flavour).
Whizz together with all the other ingredients in the mini food processor (or, if you don't have one, mash the anchovies, chop the herbs finely and mix everything together well). Taste and add a little more vinegar if needed - it should be quite piquant but not overly sharp.
Makes 1 jar, which will keep in the fridge for at least a week (or it freezes well in small batches too).