Spice Road Spices
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The Art of Flavour Sunday e-magazine


Minted Salsa Verde with Anchovies, Parsley, Capers and Garlic

A wonderful sauce or side that will work beautifully with lamb, pork, grilled fish, roasted vegetables and perfect as a dip.


  • 4 x Anchovy fillets - Option for salt reduced, rinse under cold water

  • 1 x Cup mint leaves, diced and pressed

  • 1 x Tablespoon capers - rinsed in cold water

  • 1/2 x Cup flat leaf parsley, chopped and pressed

  • 2 x Garlic cloves, finely minced

  • 1 x Tablespoon Dijon mustard

  • Dash red wine vinegar

  • 80ml x Extra virgin olive oil

  • 1/2 x Teaspoon black pepper

  • 1/2 x Teaspoon lemon zest

  • Salt not really needed - the anchovies and capers will provide more than enough salt


In a bowl blend all of the ingredients to a nice paste. Add a little more olive oil if needed when blending to achieve your desired runniness. Refrigerate until ready for use.

Important: The ingredients may be adjusted to your taste and the sauce will keep well when refrigerated.

Comments: Obviously this is not a salt free recipe, however, for people on a salt reduced diet you can rinse the anchovies in cold running water. You will note that we have alreaddy recommend the capers be rinsed. No further salt need be added.