Salsa verde. Some might think it is just as good as pesto. It is not a spicy Mexican-type salsa but Italian, with a herbaceous, zesty, lemony flavour. By the way, I used the article “a” because we pronounce herbaceous here with the “h”. Just one of those things I got used to saying now … “herbs” and not “erbs” 😀 Anyway, back to salsa verde. The salsa goes well with fish and simple meat dishes like this grilled chicken thigh fillets.The herbs used in salsa verde can vary, with the single denominator being parsley. You will see some salsa verde looking like pesto, processed to an almost smooth consistency while others have more chunky texture to it like this one.Ingredients
- thigh fillets (1 big fillet or 2 smaller fillets per person)
- 600g potatoes (kipfler or the ones good for mashing)
- 50g butter, chopped
For the salsa verde
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh mint
- 1/3 cup olive oil
- 1/2 cup lemon juice
- 1/4 cup capers, drained and chopped coarsely
- 4 anchovy fillets, drained and chopped finely
- 2 cloves garlic, crushed
1. Combine ingredients for salsa verde in a bowl.
2. Place 1/3 cup of the salsa verde in medium bowl; add chicken, turn to coat in salsa marinade.
3. Cook chicken on heated oiled grill pan or plate (or grill or barbecue) until just browned both sides and cooked through.4. Meanwhile, boil, steam or microwave potatoes until tender; drain. If you are using kipfler potatoes, do not peel them. Using potato masher, crush potatoes roughly in large bowl with butter. Cover to keep warm.