Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: Mediterranean
Ingredients: about ½ bunch (33 g) Parsley; about 2 bunches (75 g) Wild Garlic; about 2 Tbsp (20 g) Capers; 2 tsp English mustard (10 ml) Eng Mustard; about 7½ fillets (30 g) Anchovy; 1 Tbsp + 1 tsp white wine vinegar (20 ml) White Wine Vinegar; zest + juice of 1 lemon Lemon; about ⅓ cup (75 ml) Olive Oil

Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.

TABLE SALSA · GRILLED VEGETABLES & FISH

In the published recipe, this is the table salsa for chargrilled green vegetables.

Hartnett's wild garlic salsa verde for grilled vegetables.

On the jar

SALSA

Method: blend
Yield: about ¾ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Eng Mustard 10 mlWhite Wine Vinegar 20 mlLemon 45 mlOlive Oil 75 ml

Ingredients

Parsleyabout ½ bunch (33 g)
Wild Garlicabout 2 bunches (75 g)
Capersabout 2 Tbsp (20 g)
Eng Mustard2 tsp English mustard (10 ml)
Anchovyabout 7½ fillets (30 g)
White Wine Vinegar1 Tbsp + 1 tsp white wine vinegar (20 ml)
Lemonzest + juice of 1 lemon
Olive Oilabout ⅓ cup (75 ml)

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.

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Companion jar

Salsa Verde 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

Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Angela Hartnett recipe (Angela Hartnett / Waitrose Dish S7).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Angela Hartnett / Waitrose Dish S7 (published as “Wild Garlic Salsa Verde”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar