Vegan Salsa Verde

Vegan Salsa Verde: Tuck into a delicious vegan braai. Image: Salvelio Meyer.

Vegan salsa verde: A perfect condiment for any tasty meal

Bring some extra flavour to the dinner table with this fresh vegan salsa verde, that’s super versatile and always welcome at the party.

Vegan Salsa Verde

Vegan Salsa Verde: Tuck into a delicious vegan braai. Image: Salvelio Meyer.

Every great feast needs a great sauce. Something that enhances the experience with each bite, and maybe adds a bit of spice. This homemade vegan salsa verde is very similar to the original recipe, with just a tweak here and there for those following a plant-based diet. However, every single family member is going to enjoy this sauce. You’ll be asked to bring it to every braai, dinner and party from now on. The ingredients are easy to find, super fresh and always a tasty combination.

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Vegan salsa verde suggestions

Vegan salsa verde is an uncooked sauce made by finely chopped fresh herbs mixed with garlic, capers and a dash of mustard and red wine vinegar. Traditional salsa verde usually contains anchovies, but by omitting this you can create a delicious salsa verde that is entirely vegan. Simply whizz the ingredients up in a food processor to make a sauce that’s ready in minutes. You can also make the salsa into a spicy sauce by adding some chillie sfor heat.

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Bring some extra flavour to the dinner table with this fresh vegan salsa verde, that’s super versatile and always welcome at the party.

Last updated on 3 November 2023

Vegan salsa verde recipe

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Recipe by Louise Liebenberg Course: SidesCuisine: VeganDifficulty: Easy
Prep time

15

minutes

Ingredients

  • 1 large clove 1 garlic, chopped

  • 2 handfuls 2 (about 40g) of parsley, curly or Italian

  • 1 handful 1 (about 20g) of fresh basil

  • 1 handful 1 (about 20g) of fresh mint

  • 1 handful 1 (about 20g) of fresh coriander

  • 1 small handful 1 (about 20g) of capers, drained

  • 1 small handful 1 (about 20g) of sweet, tangy cocktail gherkins, drained

  • 1 tbsp 1 Dijon or wholegrain mustard 

  • 3 tbsp 3 red wine vinegar

  • 170 ml 170 extra-virgin olive oil

Method

  • Blitz together all the ingredients, apart from the olive oil, in a food processor. Periodically stop to scrape ingredients away from the sides of the processor bowl. 
  • Add the olive oil in a slow and steady stream with the motor running so it emulsifies well with the rest of the ingredients. 
  • You may have to blitz this sauce in two batches if your food processor isn’t big enough. When done, simply mix the two batches together and give it one last blitz. 
  • The quantity given for the vinegar is approximate so do taste the sauce after blitzing to see if you want it to be more acidic. And since this is a vegan version of salsa verde, containing no anchovies, you may want to add a bit of salt to taste.  

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