Salsa Verde

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A version of Salsa Verde, a fragrant, punchy sauce made of herbs and capers, is found in many different cuisines across Europe. It is perfect spooned over roasted beetroot or pumpkin, used as a garnish to top soups, or stirred through little potatoes to make a tangy potato salad. If you are no-veg, it is the perfect sauce for grilled fish or lamb. It takes very little time to make and can then be stored in a jar to add vibrancy to any dish.

Capers are an amazing ingredient- they are salty and tangy and interesting. They are grown widely across the Mediterranean region, from Greece to Italy. Since I moved to India, I have missed them a lot- In London they are widely available in supermarkets and I used to scatter capers over salads, fry them alongside a fillet of fresh fish and I made a version of salsa verde each week which I stored in a jar in the fridge. I am passionate about sourcing Indian ingredients in my cooking here, so I was very happy to discover Ishka Farm- an organic, sustainable farm in Tamil Nadu growing and selling capers! So they are back in my life and the first thing to do was to create a salsa verde recipe, because it is so full of flavour- the opposite of bland- and therefore a useful tool for convincing people that eating nourishing, plant-based foods never needs to be boring.


2 cupped handfuls of fresh mint (leaves picked, thick stems removed

2 cupped handfuls of fresh parsley

2 cupped handfuls of fresh basil

2 cupped handfuls of fresh dill

6 tablespoons capers (around 90g)- I recommend using Indian-grown capers from Ishka Farm

1 tablespoon caper brine (the liquid that the capers are stored in the jar)

4 tablespoons of extra virgin olive oil

1 tablespoon of lemon juice

4 cloves fresh garlic (peeled)

Salt and pepper

What to do

1.      Place the herbs, garlic and capers (with a tablespoon of their liquid) in a food processor or blender. Process until evenly finely chopped.

2.      With the motor running, add the oil and lemon juice to the herby, capery mixture. Process until well combined. Season with sea salt and pepper to taste. Store in a sealed jar for up to 3 weeks