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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. Good over lamb, shrimp, or grilled veggies.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment
Cuisine: Mediterranean-Inspired
Ingredients Equipment Method Notes

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.

Notes

Storage: Keeps in an airtight container in the fridge for 3-4 days. The herbs will darken a bit over time; a thin layer of olive oil on top helps it stay bright longer.

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