Salsa Verde
The green herb sauce is a great BBQ dip and gives hearty grilled meat a Mediterranean touch with a light, pleasant spiciness. With this simple recipe, you can conjure up a great homemade salsa verde in just a few steps.
People:For 8 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Salsa Verde
| 1 piece | Sardine |
| 3 pieces | Green olives, finely chopped |
| 1 piece | White bread with no crust |
| 15 ml | White wine vinegar |
| 1 clove | Garlic |
| 100 g | Parsley |
| 30 g | Pine nuts |
| 15 g | Capers in salt, rinsed and drained |
| 1 | Egg |
| 1 tbsp. | Lime juice |
| 120 ml | Olive oil |
| Some | Sea salt |
| Some | Pepper |
Preparation steps
Prepare and mix the ingredients
- Rinse the anchovy, drain the olives and pat both dry.
- Soak the white bread in vinegar.
- Finely crush the garlic, anchovy and parsley in a mortar and grind to a uniform green paste.
- Add the pine nuts, capers and olives. Pound the mixture with a pestle for a few more minutes, then work in the bread.
- Mix in the hard-boiled egg yolk and lime juice, then gradually and thoroughly fold in the oil.
Season the sauce to taste
- Season the sauce to taste and add vinegar, salt and pepper to taste (stir in a little more olive oil for a particularly creamy sauce).