Salsa Verde: Make Summer Last!

Summer is slowly but surely coming to an end here in Switzerland and I am looking for ways to make it last just a little longer – and especially make use of all of the herbs that have growing on my balcony the last couple of months. So this is my take on a classic Italian inspired salsa verde (if you want to know more about different kinds of salsa verdes and just learn about the basics of cooking I strongly recommend Samin Nosrats book Salt, Fat, Acid, Heat – it has – rightfully! – been described as a love letter to home cooks). The salsa goes well with various types of meat, but I also like it with sauteed mushrooms, lentils or in an egg-sandwich – so let your imagination run wild!


  • 2 cloves garlic
  • 2 bunches flat-leaf parsley
  • 1 bunch of fresh basil
  • 1/2 bunch of fresh mint
  • 2 tablespoon of capers
  • 6-8 quality anchovy fillets
  • 1 tablespoon Dijon mustard
  • 3-4 tablespoons white wine vinegar
  • 6-8 tablespoons of olive oil
  • pinch of salt and pepper


If you want you can, of course, chop your herbs, garlic and anchovy fillets by hand – the texture will be a bit more rustic, which I personally like. But if you don’t have tons of time there is no harm in just chucking them all in a food processor until you reach the texture you desire. In a bowl, mix your chopped herbs, garlic and anchovy fillets with the capers, mustard, vinegar and olive oil and season to taste.

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