Minty Salsa Verde

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 

Minty Salsa Verde
Photo: Abby Hocking
Total Time:
15 mins
6 to 8


  • 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


  1. 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.


Salt-packed anchovies can be purchased on We use Agostino Recca brand salted anchovies.

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