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Salsa verde

Salsa verde recipe

salsa verde
Serves

Serves

Time

Time

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Ingredients
    • 2 bunches flat-leaf parsley
    • 6 anchovy fillets, drained
    • 5 ml red wine vinegar (or 15 ml lemon juice, if serving with fish)
    • 3 ml Dijon mustard
    • 10 ml capers
    • 10 ml baby gherkins, grated
    • 1 clove garlic, finely chopped
    • 50 ml sun-dried tomatoes in olive oil
    • vinaigrette
    • 130 ml olive oil
    • salt and freshly ground black pepper to taste
    • 50 g Clover Feta, Plain
Method

    Place all the ingredients except the olive oil and feta in a food processor with seasoning and blend until the mixture has a chunky paste consistency.

    Gradually add the oil and blend again.

    Remove from blender and stir in the cheese.

    Place in an airtight container.

    Refrigerate until needed. Serve at room temperature.