Search as I might I cannot determine whether Salsa Verde comes from Spain or Italy - but regardless of origin it is DEEEEEEEEEEEELICIOUS and a perfect accompaniment to Seafood.
I like to serve it with our calamari and scampi as a fresh alternative to the traditional tartare sauce.
You can keep it rustic (as in our Frittos Misto video) and simply chop the herbs, or if you want a more sophisticated sauce pop it all in the blender and it's done in a jiffy.
Don't be put off by the anchovies, they add a deliciously salty depth to the sauce without it being obviously fishy.
PS: This sauce works really well with lamb too... (just in case you have had enough scampi - which, is of course, impossible!)
3 tbsp capers
1 shallot, finely chopped
1 clove garlic, crushed
2 anchovies, roughly chopped
1 lemon, juice only
1 small bunch flat leaf parsley, roughly chopped
1 small bunch basil, roughly chopped
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Place all of the ingredients apart from the oil into a blender and whizz together for a few seconds until roughly chopped then gradually add the oil whist the machine is still on.