blend · herb sauce
★ STARRED KITCHENPrep 10 minCreekstreet Salsa
Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.
From a starred kitchen.
Ratio
Ingredients
- Parsley — ⅓ × 100 g pack flat-leaf parsley leaves
- Wild Garlic — 75 g frozen wild garlic (defrosted)
- Capers — 20 g capers, drained
- Eng Mustard — 2 tsp English mustard (10 ml)
- Anchovy — 6 anchovies in oil
- White Wine Vinegar — 1 Tbsp + 1 tsp white wine vinegar (20 ml)
- Lemon — zest + juice of 1 lemon
- Olive Oil — 75 ml olive oil
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Creekstreet Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 4 national awards
- Ridgepier Chimichurri★ STARRED KITCHEN
- Lagos Salsa VerdeNATIONAL AWARD WINNER
- Austin Salsa VerdeNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).
Originally published as Wild Garlic Salsa Verde.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Angela Hartnett / Waitrose Dish S7 (published as “Wild Garlic Salsa Verde”). Full citation lives in Provenance.