Mint and Anchovy Salsa Verde
Mint and Anchovy Salsa Verde
Makes: about 3/4 cup
1/2 bunch fresh Italian parsley
1/2 cup loosely packed, fresh mint leaves
1 medium shallot, halved and peeled
4 oil-packed anchovy fillets
2 tablespoons capers, rinsed and drained
2 garlic cloves, peeled and smashed
1/3 cup extra-virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
Kosher salt
1. In a food processor or mini chopper, combine the parsley, mint, shallot, anchovies capers, and garlic and pulse until very finely chopped.
2. Transfer to a bowl and stir in the oil and lemon juice. Season with salt to taste.