Most cuisines have some version of a herb sauce – salsa verde, mojo verde, gremolata, chimichurri, mint sauce etc. Salsa verde usually contains anchovies, but I make this delicious vegan version, which is fresh and vibrant and really zingy from lemon juice, olives and capers. Use it as a marinade for grilled veg, stir it through a pan of cooked beans, drizzle it over slices of roasted pumpkin, spoon it over new potatoes, it’s just an all round flavour bomb. Also, mix equal parts natural yoghurt, mayonnaise, and this salsa verde for a delicious take on a green goddess salad dressing.

My salsa verde

  • Difficulty: easy
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  • 15g flat leaf parsley leaves only
  • 20g basil, leaves only
  • 10g mint, leaves only
  • 2 cloves garlic
  • 20g green olives
  • 5g capers, drained
  • 100ml extra virgin olive oil
  • 1/2 tsp white wine vinegar
  • 1/2 tsp fresh lemon juice
  • Salt and black pepper


  1. Using either a food processor or a stick blender (I prefer the latter) blitz all the ingredients together until everything is very finely chopped and uniform as per the picture. Taste and season well with salt and black pepper, then store in the fridge for up to a week.