Ingredients Condiments Minty Salsa Verde Be the first to rate & review! This mint-infused salsa verde from chef April Bloomfield gets a delicious briny hit from salted anchovies, making this an excellent accompaniment to juicy roast lamb. Slideshow: More Mint Recipes By April Bloomfield Updated on December 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking Total Time: 15 mins Yield: 6 to 8 Ingredients 3 salt-packed anchovies—rinsed, soaked and filleted 1 tablespoon drained capers 1/2 small garlic clove 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 2 cups packed mint leaves 1 1/2 cups packed parsley leaves Flaky sea salt Pepper Directions In a food processor, pulse the anchovies with the capers and garlic until a fine paste forms. Add the olive oil, vinegar and mustard and pulse to combine. Add the herbs and pulse until finely chopped. Scrape the mixture into a small bowl. Season with salt and pepper and serve. Make Ahead The salsa verde can be refrigerated overnight. Notes Salt-packed anchovies can be purchased on amazon.com. We use Agostino Recca brand salted anchovies. Rate it Print