Gastronomixs

Salsa verde

A classic sauce based on garlic, anchovies, and green herbs. It looks rather similar to a version of Italian pesto. One difference is that this recipe does not contain any cheese.

Recipe makes one litre.

Salsa verde

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Ingredients

100

g

vinegar

150

g

shallots

4

cloves

garlic

10

 

anchovy fillets

4

 

egg yolks, hard-boiled

30

g

pine nuts

50

g

breadcrumbs

600

g

olive oil, extra-virgin

120

g

parsley

35

g

basil

 

 

pepper

 

 

salt

Preparation method

  • Mix all the ingredients, except for the olive oil, parsley, and basil, in a food processor.
  • As soon as the mixture is lightly chopped, add the green herbs.
  • Add the olive oil gradually.
  • Season to taste with salt and pepper.

Serving suggestions

  • Use the sauce for fish and meat dishes.
  • Variation tip: use the oil from the anchovy tins for a more pronounced umami flavour.
  • Variation tip: use several types of nuts such as almonds, hazelnuts, and walnuts.
  • Variation tip: use several types of green herbs such as chives, tarragon, chervil, sage, and coriander.
  • Variation tip: use roasted garlic or confited garlic instead of fresh garlic.

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