Tarragon is one of the liquorice herbs (together with fennel and dill). This sauce is a wonderful, pungent accompaniment to lamb, fish or beef. Great on a salad or in a sandwich instead of mayonnaise. Don’t worry too much about the quantities in this. Taste it and adjust the flavour at the end. It should be thick and spoonable like a good pesto. It’s best made just before serving to retain it’s ultra-green vibrancy but you can keep it, covered, in the fridge for a couple of days. Or you can freeze it to keep the taste of summer for later in the year. If you love liquorice you might want to make fig and fennel biscotti.
salsa verde (green herb sauce)
Author: Rachel Knight
Recipe type: sauce
Cuisine: Italian
Ingredients
- One clove of garlic roughly chopped
- Leaves from about a dozen stalks of flat leaved parsley
- 20 basil leaves
- Five anchovy fillets
- 20 capers
- A teaspoon of dijon mustard
- Pinch of sugar
- Two tablespoons olive oil
- Splash of cider vinegar
- Fresh ground pepper
Instructions
- Put everything in a blender or liquidiser and blend until smooth.
- Add a little more olive oil to get a spoonable consistency.
- Taste and adjust seasoning.