Salsa verde


1 bunch chives Staro
2 bunch parsley Afrodite
2 stalks bushy basil Magic Blue
2 stalks lemon balm Relax
1 stalk terragon Pfefferkorn
1 stalk lovage Verino
1 small onion
2 cloves of garlic Therador, 1-2 tbs. capers
1 tbs. white wine vinegar, 1 tbs. lemon juice
1 tsp. salt, ½ tsp. white pepper, freshly ground
7 tbs. olive oil


This classical Italian herb sauce can be kept in the fridge for several days if covered. With it you can prepare a delicious potato salad or serve it to steamed fish and poached eggs.

Wash and drain the fresh herbs. Then remove the stalks and finely chop the herbs. Peel the onion and the cloves of garlic and chop them very finely, too. Finely cut up the capers.

Properly mix the white wine vinegar, lemon juice, salt and pepper. Bit by bit, add the olive oil and stir well. Next, mix everything together: the oil with the herbs, the onion, garlic and capers.

Covered, let stand for 10 minutes. Stir again well before serving. Perfectly fits to boiled meat or chicken.

Enjoy your meal!