Cookbook:Anchovy Herb Salsa Verde
| Anchovy Herb Salsa Verde | |
|---|---|
| Category | Salsa recipes |
| Servings | ¾ cup |
| Time | 5 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This anchovy herb salsa verde is different from Mexican salsa verde. It may be a Spanish recipe.
Ingredients
[edit | edit source]- ½ cup extra-virgin olive oil
- 9 cured anchovy fillets, drained, patted dry, and minced
- 6 tablespoons finely-chopped fresh flat-leaf curly parsley
- 3 tablespoons finely-chopped fresh rosemary
- 3 tablespoons finely-chopped fresh thyme
- 3 tablespoons finely-chopped fresh mint
- ⅛ teaspoon freshly-ground black pepper
Procedure
[edit | edit source]- In a small bowl, mix together all ingredients.
- Serve with chips or grilled meat.