- • 2 cloves of garlic, peeled
- • 1 small handful of capers
- • 1 small handful of gherkins
- • 6 anchovy fillets
- • 2 large handfuls of flat-leaf parsley
- • 1 bunch of fresh basil
- • 1 handful of fresh mint
- • 1 tablespoon Dijon mustard
- • 3 tablespoons red wine vinegar
- • 8 tablespoons really good extra virgin olive oil
- • sea salt and freshly ground black pepper
salsa verde
jon wellington
15th February 2012
salsa verde
finely chop all the dry ingredients
add mustard and vinegar
whisk in oil to emulsify to desired co...
Ingredients
Method
finely chop all the dry ingredients
add mustard and vinegar
whisk in oil to emulsify to desired consistency
season to taste
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
