Green Sauce

Takes 10 minutes plus 30 minutes to rest.


There are many variants on green sauce (or salsa verde, or chimichurri), and they’re all spot on with roasted meat, steaks and chops.  You can tailor the herbs and spices to suit the other things you’ll be cooking with.

Here’s a good base recipe, along with suggestions on what else you might like to add. This makes enough for 6-8 people, and will keep in the fridge for a couple of days so long as the herbs are covered by the oil (which they should be as it settles).


1. Create a base from the parsley, basil, salt and olive oil. You can do this with a mini blender, an immersion blender, or by chopping the herbs and the pounding with the salt and oil in a pestle and mortar.

2. Add the remaining ingredients and allow the sauce to stand for 30 minutes before serving. 

Why not try adding these at step one, tailoring the sauce to your taste or chosen roast: 

4-6 anchovies, for greater depth and savour
Mint, particularly good with lamb
Swap the basil for tarragon, particularly good with chicken
Half a clove of raw garlic or 3-4 cloves of roasted garlic
Half a teaspoon of toasted cumin or fennel seeds
Half a teaspoon of dried oregano and a little chopped fresh chilli


Big handful of flat-leaf parsley
Smaller bunch of basil (around 10g)
Big pinch of flakey sea salt
100ml olive oil
1 small shallot of 1/2 a red onion, peeled and very finely diced
1 tbsp capers, rinsed if salted
Zest and juice of 1 lemon
1 tbsp red wine vinegar