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Close-up of a vibrant green, chunky pesto sauce with visible bits of herbs and a slightly glossy texture.

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.
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Prep Time 10 minutes
Total Time 10 minutes
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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