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Salsa Verde with Easter Lamb

Preparation time: 5 mins

Cooking time: o mins

Serves: 4-5

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Spring into Easter with O Hanlon Herbs Easter recipe of classic ‘Salsa Verde’ using Irish grown Spring Herb trio Mint Parsley Basil.

Salsa Verde, literally translated as ‘Green Sauce’ is a versatile sauce served cold that can be prepared ahead and is delicious accompaniment to a lunch of spring lamb, chicken, fish or pork served with a mixed salad. Great also as a dip for vegetables or bread.

Recipe compliments of O’Hanlon Herbs, for more recipe ideas visit


  • 60ml (8 tablespoons) of Lakeshore Irish rapeseed oil
  • Good handful of fresh parsley leaves
  • 1 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 2 level teaspoons Dijon or wholegrain  mustard
  • 1 tablespoon red vinegar (lemon juice can be used if preferred)
  • 6 drained anchovy fillets
  • Single minced clove of garlic


Place the parsley, basil, mint (O’Hanlon Herbs Trio) mustard, oil, vinegar, anchovies and minced garlic in the bowl of a food processor and process until smooth.

Alternatively chop the parsley first and then add other ingredients. Making by hand produces a coarser result, but use a food processor with care for a finer blend

This sauce will keep for a couple of days in the fridge, kept in an airtight container with a thin layer of rapeseed oil covering the sauce


Taste and season as you go!

Why not try adding a small amount of rosemary for added flavour with lamb

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