Riverford Wicked Leeks
Salsa verde recipe image

Print Salsa verde

This green sauce can be customised to taste, adjusting the quantities of anchovies, mustard etc, and even adding in a bit of chilli. The consistency depends on how you intend to use the salsa: it should be quite thick if you are serving it as a sauce for lamb or fish, thinner if it is being used for coating vegetables or as a dressing.


  • 1 garlic clove, crushed
  • 1 tbsp capers, soaked in water for 20 mins, then drained & squeezed dry
  • 2 anchovy fillets
  • Small bunch flat-leaf parsley
  • 10 mint leaves
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • Olive oil
  • Salt & pepper


  1. Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand).
  2. Place the mixture in a bowl and add the mustard and vinegar.
  3. Drizzle in enough olive oil to give the correct consistency and season well.
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