Leek Salsa Verde

Leek salsa

A great way to use the dark green leaves of the leek this sauce brings some wonderful flavour to any dish.


2 tbsps leek leaves, diced finely

2 cloves garlic

1 small bunch of basil

1 small bunch of mint

1 tbsp capers

1 tbsps gherkins, finely diced

6 anchovies (or omit if you want it to be a vegan/vegetarian version)

½ tbsp English mustard

2 tbsps red wine vinegar

6 tbsps rapeseed or olive oil


Finely dice the leek leaves (like the size of finely chopped chives), and gently fry over a medium heat in a little oil for 1 minute until just soft.

Crush the garlic cloves, and make into a paste.  

Finely chop the basil, mint, capers, gherkins and anchovy and combine in a bowl, and mix well.

Add the cooked leek leaves and stir through to combine.

Add the mustard and vinegar, then slowly add the oil until you achieve a nice consistency.  You may want to add more or less oil.

Taste, and add some black pepper, or a little bit of sea salt to adjust the balance of flavour, if you wish.

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