Salsa Verde

Salsa Verde served in a blue bowl and topped with cracked black pepper
  • 4 servings
  • 5 minutes to prepare
Print This


  • 10g flat leaf parsley
  • 10g tarragon
  • 1/2tbsp wholegrain mustard
  • 75ml olive oil
  • 1/2 lemon, juice and zest
  • 1 clove garlic
  • 1/2tsp salt
  • Pepper


The perfect alternative to gravy during the summer, salsa verde lends a fresh edge to a traditional roast. You can either enjoy it with a hot roast or with cold cuts, boiled new potatoes and a fresh salad in the garden.

  1. Place all of the ingredients into a food processor and blitz to combine. Scrape down the bowl and blitz again. Check for seasoning.
  2. Spoon into a serving bowl and serve with your favourite roast meats.

Chefs Tip
Interchange the herbs you use in this recipe, soft herbs work best and add a pinch of chilli flakes for a twist.

Some products may only be available in our larger stores. All content © Booths 2017.