Salsa verde - green sauce - is a versatile a condiment which can add to a wide range of meals. It goes especially well with grilled or steamed fish, seafood or chicken. The classic Italian dish bollito misto uses this sauce where its sharpness adds contrast to the mixed boiled meats.

Once you have mastered the basic technique for a salsa verde recipe you can spice up your culinary adventures by ringing in new combinations of herbs.

The basic idea is to use a mixture of fresh green herbs, and to bring out their piquancy by blending them with oil, vinegar and garlic. Anchovies are an optional extra, they add saltiness and a seafood influence if you are going to use this sauce with a non seafood course.

Some suggestions for herbs: use parsley, (curly or flat leaf) along with at least two from the following list: basil, chives, coriander (cilantro), mint, marjoram, mustard cress, oregano, tarragon, or thyme. In fact whatever you have that is green and fresh!

Ingredients

1 or 2 handfuls of fresh green herbs

Approx 100ml extra virgin olive oil

3 anchovy fillets (optional)

2 cloves garlic, chopped

1 tablespoon of capers

1 tablespoon of seed mustard, or you can use English mustard to really add some bite

1 tablespoon of vinegar

A small amount of red or green Tabasco sauce (optional)

Method

Add all the ingredients except the oil and Tabasco to a blender or food processor. While processing add the oil slowly. You want to make a sauce that you can pour. Add a small amount of tabasco to taste, not to overpower the other ingredients.

This sauce is best used fresh but it will keep in the fridge for a few days.

Food pairing ideas

Salsa verde is piquant so it calls for a wine that is not overpowered by the flavour of the sauce. Dry white wines such as Pinot Grigio would be suitable if it is served with seafood; a lighter style red such as Barbera would make a good match with a variety meats served with salsa verde.

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