Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 60 g flat-leaf parsley leaves, firmly packed (about 2 cups)
- 30 g capers, drained and rinsed
- 4 anchovy fillets in oil, drained
- 2 garlic cloves
- 5 g Dijon mustard
- 2 tbsp red wine vinegar
- 120 ml extra virgin olive oil
- Flaky sea salt and freshly ground black pepper, to taste
Method
Make the Salsa Verde
Wash the parsley thoroughly and dry it well — excess water will dilute the sauce. Pick the leaves and discard any thick stalks.
Add the parsley, capers, anchovy fillets, garlic, Dijon mustard, and red wine vinegar to a food processor. Pulse 6–8 times until roughly chopped and combined — you want texture, not a smooth paste.
With the processor running on low, slowly drizzle in the extra virgin olive oil until the sauce just comes together. It should be spoonable and a little chunky, not fully smooth.
Taste and season carefully with flaky sea salt and black pepper. Remember the anchovies and capers are already salty, so go easy.
Transfer to a bowl or jar and let it sit for at least 5 minutes before serving to allow the flavours to meld.
Serving Suggestions
Spoon generously over grilled steak, lamb chops, or chicken thighs.
Serve alongside poached or pan-fried fish such as salmon or sea bass.
Drizzle over roasted vegetables like potatoes, cauliflower, or zucchini.
Spread on toasted crusty bread as a bold bruschetta topping.
