Food Recipes Sauces, Condiments and Preserves Minty Salsa Verde Be the first to rate & review! 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 By April Bloomfield Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Abby Hocking Total Time: 15 mins Yield: 6 to 8 Ingredients 3 salt-packed anchovies—rinsed, soaked and filleted 1 tablespoon drained capers 1/2 small garlic clove 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 2 cups packed mint leaves 1 1/2 cups packed parsley leaves Flaky sea salt Pepper Directions 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. Notes Salt-packed anchovies can be purchased on amazon.com. We use Agostino Recca brand salted anchovies. Originally appeared: December 2017 Rate It Print