Seriously Simple: Mint and anchovy salsa verde is an Italian Seriously Simple summer staple
Diane Rossen Worthington, Tribune Content Agency
on
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 medium bowl and stir in the oil and lemon juice. Season with salt to taste
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
