Even though I’ve blogged about this recipe before, I couldn’t do a herb week and NOT include my recipe for Salsa Verde. Salsa Verde is probably the best way to use up all the herbs you have lying in your fridge. It will last for up to 2 weeks in the fridge once made and it really goes so well with most meats and fish. It’s really lovely over grilled Kingklip and it works incredibly well with the sweetness of the grilled Lamb. I simply rubbed the lamb chops with olive oil, lemon juice and salt and grilled them for about 3 minutes a side until they were still perfectly pink in the middle.
There are many different recipes for Salsa Verde but I’ve played around with all the flavours until I found the combinations that worked for me. For instance, many Salsa Verde recipes include fresh mint. It would work really great with the lamb but I’m not crazy about a whole lot of mint so I didn’t include it into this recipe. You just really need to play around and keep tasting as you go along. Maybe a bit more garlic, less chilli or more lemon juice, whichever works for you!
1 cup Flat leaf parsley, finely chopped
1/2 cup Basil, Finely Chopped
2tsp garlic, crushed
1tbsn Anchovy fillets, finely chopped
1 cup gherkins, finely chopped
2 chillies, deseeded and finely chopped
2tsp Dijon or Wholegrain mustard
2 tsp White Wine Vinegar
1tbsn Lemon Juice
1tbsn pickling juice from Gherkins
Salt & Pepper to taste
- Mix all the ingredients and allow to stand for atleast 20 minutes for all the flavours to combine and ‘mingle’ a bit.