Salsa verde

  • serves 6
  • Easy

Our favourite Italian flavours: this vibrant green sauce made with anchovies, capers, lemon and fresh herbs is best with grilled fish.



  • garlic 1 clove
  • anchovy fillets 4
  • shallot 1, finely chopped
  • lemon 1, zested and juiced
  • capers 2 tbsp, chopped if large
  • parsley a bunch
  • basil a bunch
  • olive oil


  • Step 1

    Crush the garlic in a pestle and mortar, add the anchovy and crush again to a rough paste, then add the shallot and lemon zest and give it a good mix to release the flavours.

  • Step 2

    Stir in the capers and herbs and lemon juice, bruising the herbs a little.

  • Step 3

    Season and add enough olive oil to get the consistency you want.

Nutritional Information

  • Kcals 78
  • Carbs 0.5g
  • Protein 1g
  • Fat 8g
  • Salt 0.46g
  • Fibre 0.3g