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 

April Bloomfield
December 2017

Gallery

Abby Hocking

Recipe Summary

total:
15 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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