Anchovy Herb Salsa Verde
This anchovy herb salsa verde is different from Mexican salsa verde. It may be a Spanish recipe.
Ingredients
- 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
Instructions
- In a small bowl, mix together all ingredients.
- Serve with chips or grilled meat.