Summer is made for spontaneous cooking; grilling what you bring home from the farmer’s market, tossing enormous salads with what you have on hand and building sky-high sandwiches to take on a picnic.

While there are lots of sauces, dressings and toppings, all you really need is one super summer condiment to finish your creations with big flavour. And we’ve got just the thing: Salsa Verde. Not the Mexican version, which packs tomatillos and heat (although that one’s good, too) — the Italian kind, loaded with fresh garden herbs, nuanced with briny capers, garlic, umami-rich anchovies and enlivened with a touch of piquant mustard. It adds a deep, savoury, herbal, rich flavour perfect for all impromptu summer eating adventures.

Salsa Verde

Salsa Verde
Active Time: 5 minutes
Makes: ¾ cup

Ingredients:
¼ cup capers
6 anchovies
2 medium garlic cloves
1 tsp grainy mustard
1 cup extra virgin olive oil
½ cup finely chopped parsley
¼ cup finely chopped basil
¼ cup finely chopped mint
Salt, to taste

Directions:
1. Combine capers, anchovies, garlic and mustard in a small food processor and process to a coarse paste (or do it by hand with a mortar and pestle).
2. Transfer to a medium bowl and whisk in olive oil, then stir in herbs. Season with a good pinch of salt, taste, and add more if desired.
3. Store in a sealed jar in the refrigerator for up to 1 week.

Salsa Verde

Here are 5 delicious ways to use up your jar of green gold:

1. Use it as a marinade for beef, lamb, chicken or halloumi cheese. Simply toss a big spoonful into a freezer bag with your protein of choice and marinate for 30 minutes to 24 hours.

2. Stir it into thick Greek yogurt with a squeeze of lemon and serve alongside salmon, toss with boiled potatoes for a vibrant, herb-filled potato salad, or use as a green goddess dip for garden-fresh crudités.

3. Swirl it into mayo for an herb aioli, and then use it to spread on sandwiches; chicken, lamb or beef burgers; and as a dressing for veggie-packed pasta salads.

4. Mash it into softened butter as a flavour-loaded finish for grilled steaks, lamb chops and corn on the cob. Just dab it onto piping hot food to melt before serving.

5. Thin it out with a bit more olive oil and drizzle over grilled vegetables, or use as a dressing for salads. Add a squeeze of lemon for brightness.