A very simple and quick way to prepare a delicious side dish, suitable for chicken, tuna steaks, salmon fillets and all kinds of white fish. The original (or most popular) recipe for salsa verde includes anchovies. I didn’t have then but went for it anyway, and I can assure you the salsa is still very good!
Praparation time: 20-25 minutes
500g new potatoes, washed and skins on
Half a bunch of parsley
15g (half a cup) mint
15 g (half a cup) basil leaves
2 tbsp. of capers
2 spring onions, green parts only, chopped
½ lemon, zest and juice only
1 small clove of garlic
50ml olive oil
Salt and black pepper to taste
Boil the potatoes in salted water for around 15 minutes or until tender.
Whilst the potatoes are cooking, blitz the herbs, onions, lemon zest and juice, garlic and oil in a food processor until a chunky sauce is formed, similar in consistency to pesto. Add the capers and give it another quick blitz. Season with salt and pepper.
To serve, drain the potatoes and mix with the salsa verde. Voila!