Mint and Anchovy Salsa Verde Is an Italian Seriously Simple Summer Staple

This salsa verde tastes like summer. (Dreamstime/TNS)

Laura Vitale has penned a wonderful new book, “At My Italian Table,” that highlights her Italian family recipes. This book is a great gift for an Italian food lover with its beautiful photographs and recipes. You’ll find inspired recipes from appetizers to delectable desserts. Think focaccia, tomato pie, bucatini with tuna and breadcrumbs, torta caprese, and so much more. I selected this vibrant condiment to share with you here. It’s like a taste of summer that you will want to have in your fridge to use at a moment’s notice.

Green sauces are a staple in recipes around the world, such as Mexican tomatillo salsa, French sauce verte, Argentine chimichurri, Middle Eastern zhug, and Indian green chutney, to name a few. In addition to the more popular Italian pesto, this Italian salsa verde is full of lively flavors such as mint, capers, and anchovies. The best part is it’s a one-step recipe that takes just minutes to put together.

Try this spooned over roasted or grilled chicken, fish, or vegetables, or spooned over creamy burrata or mozzarella. It’s even a zesty complement to any simple green salad. Enjoy!

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

In a food processor or mini chopper, combine the parsley, mint, shallot, anchovies, capers, and garlic and pulse until very finely chopped.

Transfer to a medium bowl and stir in the oil and lemon juice. Season with salt to taste.

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected]