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.
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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.