Salsa verde is one of our favourite sauces. It’s often served with meat and fish but this oily, herby sauce makes for the best pasta sauce – don’t be afraid to add plenty of olive oil, it needs it!
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Serves
2
Linguine
Parmesan
For The Salsa Verde:
Fresh Parsley
Fresh Mint
Fresh Dill
Anchovy
Dijon Mustard
Garlic Clove
Lemon
Capers
Serves
2
Linguine
Parmesan
For The Salsa Verde:
Fresh Parsley
Fresh Mint
Fresh Dill
Anchovy
Dijon Mustard
Garlic Clove
Lemon
Capers
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large saucepan of salted water to the boil.
Step 2.
Start by making the salsa verde. Finely chop the herbs and add them to a large bowl. Add the anchovies to a mini chopper or food processor along with the oil from the tin. Add the dijon, mustard, garlic and lemon juice and blend until smooth. Add this mixture to the bowl with the herbs. Add enough olive oil to the salsa verde to make it a loose consistency – it can take quite a lot. Add the capers.
Step 3.
Drop the pasta into the boiling water and cook according to package instructions. Once the pasta is cooked, use the tongs to slosh the pasta into the bowl – toss well then twirl onto plates.
Step 4.
Top with grated Parmesan to serve.
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