Hand-Chopped Salsa Verde
A vibrant, hand-chopped salsa verde that bursts with fresh herbs, capers, and anchovies—perfect alongside grilled chicken, fish, or vegetables.
- Cook5 min
- Total5 min
- DifficultyEasy
- Servings8
This salsa verde is all about texture and brightness. By chopping the herbs by hand instead of using a food processor, you keep each leaf distinct and the final sauce wonderfully rustic. The combination of parsley, basil, and mint gives it a fresh, lively character, while capers, gherkins, and anchovies add a briny, savory depth.
A spoonful of Dijon mustard and a splash of red wine vinegar tie everything together, and good extra virgin olive oil brings it to a silky, drizzle-ready consistency. It comes together in minutes and keeps well in the fridge for a few days—though it rarely lasts that long.
Ingredients
Converted amounts are rounded.
Method
- Peel the garlic cloves. Pick the leaves from the parsley, basil, and mint, discarding any thick stems.
- On a large cutting board, finely chop together the garlic, herb leaves, capers, gherkins, and anchovy fillets until everything is well combined and finely minced.
- Transfer the chopped mixture to a bowl. Add the Dijon mustard and red wine vinegar, and stir to combine.
- Slowly drizzle in the extra virgin olive oil while stirring constantly, until the salsa reaches a smooth, pourable consistency.
- Season with freshly ground black pepper and a pinch of sea salt. Taste and adjust with a little more vinegar if needed. Serve immediately or refrigerate.
💡 Tips
- For the best texture, chop everything by hand—avoid using a food processor, which can turn the herbs into a paste.
- If you prefer a milder garlic flavor, remove the green germ from the center of the cloves before chopping.
- This salsa verde keeps well in the fridge for up to 3 days; bring to room temperature before serving.
Inspired by a recipe from Jamie Oliver