Salsa verde with capers and mint

Name: Salsa verde with capers and mint
Total time: 10 min
Cuisine: Italian
Ingredients: 30g fresh flat leaf parsley; 15g fresh mint; 10g fresh basil; 2 tbsp capers, drained and rinsed; 1 garlic clove, peeled; 1 tbsp Dijon mustard (gluten free); 2 tbsp red wine vinegar; 100ml extra virgin olive oil

A sharp, punchy green herb sauce that wakes up grilled fish, lamb or boiled potatoes.

Time10 min
LevelEasy
Costabout £0.37 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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30 gfresh flat leaf parsley
15 gfresh mint
10 gfresh basil
2 tbspcapersdrained and rinsed
1garlic clovepeeled
1 tbspDijon mustard (gluten free)
2 tbspred wine vinegar
100 mlextra virgin olive oil

Method

1
Strip the herb leaves from the stalks. Discard any thick stalks.
2
Chop the herbs, capers and garlic together on a board until fine but not mushy.
3
Scrape into a bowl and stir in the mustard and vinegar.
4
Pour in the olive oil and stir well. Add black pepper.
5
Leave for 10 minutes before serving so the garlic mellows. It should smell bright and grassy.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.