Anchovy Herb Salsa Verde
This anchovy herb salsa verde is different from Mexican salsa verde. It may be a Spanish recipe.
Credit
"Anchovy Herb Salsa Verde" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Anchovy_Herb_Salsa_Verde, revision 4630230), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Anchovy_Herb_Salsa_Verde&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Revision 4630230
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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
Method
- In a small bowl, mix together all ingredients.
- Serve with chips or grilled meat.
Plating
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