Wood Fire Grill’s Salsa Verde

Blog Salsa Verde

(Always use the freshest herbs possible)
2 bunches parsley
2 bunches basil
1 bunch chives
1 bunch chervil
150gm baby capers strained (keep liquid separate)
150gm good quality pickles or cornichons
60ml lemon juice
150ml olive oil


  1. Blend the basil, parsley and chives with the olive oil and lemon juice, transfer to bowl.
  2. Hand chop the chervil, add to bowl.
  3. Rough chop the capers and pickles, add to bowl.
  4. Season with salt and white pepper.