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Anchovy Herb Salsa Verde

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

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • extra-virgin olive oil½ cup
  • cured anchovy fillets, cured, drained, patted dry, and minced9
  • fresh flat-leaf curly parsley, fresh flat-leaf curly, finely-chopped6 tablespoon
  • fresh rosemary, fresh, finely-chopped3 tablespoon
  • fresh thyme, fresh, finely-chopped3 tablespoon
  • fresh mint, fresh, finely-chopped3 tablespoon
  • freshly-ground black pepper, freshly-ground⅛ teaspoon

Method 2 steps

  1. In a small bowl, mix together all ingredients.

  2. Serve with chips or grilled meat.

Region evidence: no stated origin (basic dish)

Ingredients in this dish

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