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Celery salsa verde

Recipe | Aug 24 2021

A good green sauce is a thing of beauty and is perfect served with any type of fatty meat. This one has a little celery in it which gives it a slightly different flavour and a bit of added texture. It will keep for a day or two in the fridge but is at its finest when freshly made.

Serves 6

Time 15 minutes


100g (3.5 oz) celery cut into 1cm dice
2 garlic cloves, finely mashed
2 tbsp salted capers, washed and finely chopped
2 cups flat-leaf parsley, roughly chopped
1 cup mint, roughly chopped
1 cup dill, roughly chopped
fine zest of 1 lemon
½ cup delicate extra-virgin olive oil
salt flakes and black pepper, to season


  1. Blanch the celery in a pot of boiling salted water for five seconds or so, then refresh in iced water, drain and dry out on paper towels.
  2. Combine celery and all remaining ingredients in a bowl, mix well and season.

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