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Mixed herb salsa verde

Mixed herb salsa verde

Mixed herb salsa verde

Herby green sauce, incredible with fish

Herby green sauce, incredible with fish

Serves 6

Cooks In10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 86 4%

  • Fat 8.4g 12%

  • Saturates 1.2g 6%

  • Sugars 0.7g 1%

  • Protein 1.0g 2%

  • Carbs 1.1g 0%

Of an adult's reference intake


  • 1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
  • 1 clove garlic , peeled
  • 2 tablespoons capers , drained
  • 3 cornichons
  • 2-3 anchovy fillets , finely sliced
  • 1 heaped tablespoon French mustard
  • 4 tablespoons extra virgin olive oil
  • 1-2 tablespoons red wine vinegar
  • sea salt
  • freshly ground black pepper

Recipe From

Oliver's Twist


  1. Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
  2. Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
  3. Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

Watch the video: How to Cook Perfect Steak. Jamie Oliver (January 2022).