Salsa Verde

Preparation 10 mins
Serves  4


Salsa Verde


  • 2 anchovy fillets in oil 
  • 2 tbsp salted capers, rinsed
  • 1 clove of garlic
  • 1 bunch flat-leaf parsley, stems removed, roughly chopped
  • ½ bunch mint, stems removed, roughly chopped
  • ¼ bunch dill, stems removed
  • ¼ cup parmesan, grated
  • 100ml extra virgin olive oil
  • 1 lemon, juiced
  • ¼ preserved lemon, rind only diced
  •  Cracked pepper to taste
Salsa Verde


  1. Place the anchovy fillets, capers and garlic in a mortar and pestle.

  2. Grind to a rough paste. Add herbs and parmesan and grind until the mixture is a rough ‘pesto-like’ paste.

  3. Add olive oil, lemon juice and preserved lemon rind and season with pepper.

  4. Use over grilled meats or fish, roast vegetables, or toss through warm pasta.