Fava Umami Paste Salsa Verde

by Jenny Chandler October 01, 2017

This piquant and fresh salsa verde uses our fermented Fava Umami Paste in place of the usual preserved anchovies, a vegetarian alternative that provides a similar savoury depth.

Piquant and fresh, Italian salsa verde is the perfect way to zip up so many dishes.

It's perfect stirred into cooked lentils with griddled courgette, squash and a few raisins or served with new potatoes, boiled eggs and green beans or steamed broccoli.

Many fresh Mediterranean sauces and pastes use preserved anchovies to achieve their umami intensity, fermented fava bean purée gives dishes an amazing savoury depth in a similar way and is perfect for vegetarians.

This recipe is from Jenny Chandler, author of the superb Pulse cookbook and United Nations Special Ambassador for The Year of Pulses in 2016. She describes this use of Fava Umami Paste, as a replacement for anchovies, "Umami Saucery".

4 as a side dish

Ingredients

One very large handful Parsley, roughly chopped
1 tsp Fava Umami Paste
2 tbsp Capers, drained, and rinsed if packed in salt
2 cloves Garlic, finely chopped
1 tsp Dijon Mustard
2 tbsp Red Wine Vinegar
6 tbsp Extra Virgin Olive Oil
Plenty of freshly ground Black Pepper

Method

Place all the ingredients together in a food processor and pulse until you have a rough pesto consistency
Taste and rebalance if necessary, you may or may not want a little salt
How about? … Adding extra herbs to the sauce: chives, basil, mint, oregano or tarragon would all taste fabulous
Salsa verde always tastes best the day it is made but will keep for a couple of days in the fridge

Jenny Chandler

Author

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Spill the beans!

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