Mint Salsa Verde

A bold, herb-forward salsa verde made with fresh mint, arugula, capers, and anchovy. Perfect over lamb, shrimp, or grilled veggies.

Why You'll Love Mint Salsa Verde

This isn't your average green sauce. It's herbaceous, briny, punchy-and ridiculously versatile. The mint adds a cool twist that brightens up grilled meats, roasted seafood, or charred veggies in seconds.

Tips and Tricks

• Use fresh, tender mint leaves only-no stems, which can turn the sauce bitter.
• Blending the anchovies and capers first ensures they fully break down and distribute flavor.
• Use a neutral-tasting olive oil if you want the herbs to really shine.
• Add a splash of cold water if you prefer a looser, pourable consistency.
• Taste and adjust salt after blending-anchovy and capers bring plenty of salinity on their own.

Variations

• Swap mint for basil or cilantro for a different twist.
• Add a chopped chili or pinch of red pepper flakes for a spicy kick.
• Stir in 1 tablespoon Greek yogurt for a creamy, cooling element.

Substitutions

• Use white wine vinegar or lemon juice in place of red wine vinegar.
• No arugula? Use spinach or watercress for that subtle peppery edge.
• Replace anchovy with 1 teaspoon white miso paste for a vegetarian umami option.

Best Served With

• Grilled lamb chops or leg of lamb
• Roasted shrimp or scallops
• Charred zucchini or eggplant
• Spoon over hummus or labneh as a bright topping

How to Store Leftovers

• Store in an airtight jar or container in the fridge for up to 4-5 days. Give it a stir before using. For longer storage, freeze in ice cube trays and pop out as needed.

Common Questions

Mint Salsa Verde

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A bold, herb-forward salsa verde made with fresh mint, arugula, capers, and anchovy. Perfect over lamb, shrimp, or grilled veggies.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Dressing/Condiment

Cuisine: Mediterranean-Inspired

Calories: 1062

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 anchovies
• 1 tablespoon capers
• 1 garlic clove
• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon dijon mustard
• 2 cups mint leaves
• ¼ cup parsley leaves
• ¼ cup arugula
• kosher salt and freshly ground black pepper to taste

Equipment

• Food processor
• Airtight container or jar for storing
• Spatula
• Measuring cups and spoons

Method

 

1. Add anchovies, capers, and garlic to a food processor. Pulse until coarsely chopped.
2. Add olive oil, red wine vinegar, and dijon mustard. Pulse again to combine.
3. Add mint, parsley, and arugula. Blend until fully incorporated but still textured-not fully smooth.
4. Taste and season with kosher salt and freshly ground black pepper.
5. Serve immediately or store in an airtight container in the fridge for up to 3-4 days.

Nutrition

Calories: 1062kcalCarbohydrates: 17gProtein: 7gFat: 110gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 79gCholesterol: 5mgSodium: 440mgPotassium: 706mgFiber: 9gSugar: 1gVitamin A: 5231IUVitamin C: 51mgCalcium: 282mgIron: 7mg

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