Abby Hocking
Active Time
Total Time
15 MIN
Serves : 6 to 8

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

How to Make It


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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