Anchovy Herb Salsa Verde

Name: Anchovy Herb Salsa Verde
Total time: 5 min
Ingredients: ½ cup extra-virgin olive oil; 9 cured anchovy fillets, drained, patted dry, and minced; 6 tablespoons finely-chopped fresh flat-leaf curly parsley; 3 tablespoons finely-chopped fresh rosemary; 3 tablespoons finely-chopped fresh thyme; 3 tablespoons finely-chopped fresh mint; ⅛ teaspoon freshly-ground black pepper

This anchovy herb salsa verde is different from Mexican salsa verde. It may be a Spanish recipe.

5 min

Ingredients

½ cup extra-virgin olive oil
9 cured anchovy fillets, drained, patted dry, and minced
6 tablespoons finely-chopped fresh flat-leaf curly parsley
3 tablespoons finely-chopped fresh rosemary
3 tablespoons finely-chopped fresh thyme
3 tablespoons finely-chopped fresh mint
⅛ teaspoon freshly-ground black pepper

Steps

In a small bowl, mix together all ingredients.
Serve with chips or grilled meat.

More recipes with anchovies, parsley, rosemary, thyme or mint

Adapted from “Anchovy Herb Salsa Verde” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.