Salsa Verde

12:36 am on 30 March 2010

This easy herb sauce from Italy is traditionally served with Bollito Misto, a dish of different poached meats. I like to serve it will any grilled meat, poultry or fish. It is also good with very ripe, meaty tomatoes on top of some toasted ciabatta.


  • 1 hardboiled egg, roughly chopped
  • 1 clove garlic, roughly chopped
  • 2 anchovies
  • 1 tablespoon capers
  • 1 cup packed, picked flat-leaf parsley
  • ¼ cup cornichons
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil


Place the egg, garlic, anchovies, capers, parsley and cornichons on a chopping board and using a large knife, chop everything to make a rough paste. Scoop into a bowl and stir in the remaining ingredients. Season.

John Hawkesby’s wine recommendation

Montana Gisborne Showcase Series 2008

Sacred Hill 2009

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