As I just can't find any ready-made so I thought I would make my own (I believe this sort of thing is done in a "kitchen").
Here is the ingredients list I found online...• 1½–2 cloves of garlic, peeled• 1 small handful of capers• 1 small handful of gherkins pickled in sweet vinegar• 6 anchovy fillets• 2 large handfuls of flat-leaf parsley, leaves picked• 1 bunch of fresh basil, leaves picked• 1 handful of fresh mint, leaves picked• 1 tablespoon Dijon mustard• 3 tablespoons red wine vinegar• 8 tablespoons really good extra virgin olive oil• sea salt and freshly ground black pepper.
An extraordinary level of complication, expense and time commitment for what is in fact a dip.
So I think I will start off making another recent drool and see how it goes- broad bean puree. The recipe for this is: 5 lb broad bean in the pods, 75 g butter salt and freshly ground black pepper pinch nutmeg. Simple and great on Crostini.
I haven't given up on salsa verde, I am just mustering my strength for a mammoth shopping trip.