Salsa Verdi

Name: Salsa Verdi
Total time: 600 s
Yield: Makes about 300ml
Cuisine: British
Ingredients: 2-3 cloves garlic (crushed and puréed); 1 tbsp capers (drained) - chopped; 1 tbsp cornichons drained (mini gherkins) - chopped; 6 anchovy fillets; 50 g flat leaf parsley; 50 g basil leaves; 30 g mint leaves; 1 tbsp Dijon mustard; 3 tbsp red wine vinegar; 200 ml olive oil; Salt, pepper and a squeeze of lemon

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

This makes the most amazing sauce to go with grilled/roast lamb, roast beef, med veg or grilled fish dishes. It’s basically a pesto on steroids with a tartare sauce tangy finish. Simply delicious! 😋

ChefGoulding@EdmundsWSC @cook_23781120

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Ingredients

10 minutes

Makes about 300ml

2-3 clovesgarlic (crushed and puréed)
1 tbspcapers (drained) - chopped
1 tbspcornichons drained (mini gherkins) - chopped
6anchovy fillets
50 gflat leaf parsley
50 gbasil leaves
30 gmint leaves
1 tbspDijon mustard
3 tbspred wine vinegar
200 mlolive oil
Salt, pepper and a squeeze of lemon

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Steps

10 minutes

1

Pick the leaves and place all the ingredients into a suitable vessel.
2

Blend until smooth
3

Season to taste. This sauce will keep in an airtight container in the fridge for at least a week. Even longer if you are able to vacuum pack it. Enjoy!