Anchovy Herb Salsa Verde: A Spanish-Inspired Dip with Parsley, Rosemary and Thyme

Anchovy herb salsa verde is a quick herb sauce made with olive oil, anchovy fillets, and chopped fresh herbs. It takes about 5 minutes, yields around ¾ cup, and uses a simple mix-and-serve method. This salsa verde is not the same as Mexican salsa verde. The source notes it may be a Spanish-style recipe.

This recipe is a no-cook salsa verde that suits busy meals. It uses cured anchovies for salt and depth, plus parsley, rosemary, thyme, and mint for a fresh herb taste. You mix everything in one bowl. Serve it straight away with chips or with grilled meat for a fast, flavourful finish.

The texture is loose and oily, like a spoonable herb dressing. The taste is salty from anchovies and bright from fresh herbs. Black pepper adds a mild heat. Because the herbs are finely chopped, the sauce spreads well and also works as a dip, drizzle, or quick marinade for cooked foods.

Ingredients (with measurements)

Use good extra-virgin olive oil and cured anchovy fillets. Drain the anchovies and pat them dry so the sauce does not turn watery. Chop the herbs very fine for an even mix. The recipe uses black pepper only, so the anchovies provide most of the salt in the sauce.

• Extra-virgin olive oil: ½ cup (120 ml)
• Cured anchovy fillets, drained and patted dry: 9 fillets (about 40–50 g), minced
• Fresh flat-leaf parsley, finely chopped: 6 tbsp (about 20–25 g)
• Fresh rosemary, finely chopped: 3 tbsp (about 6 g)
• Fresh thyme, finely chopped: 3 tbsp (about 6 g)
• Fresh mint, finely chopped: 3 tbsp (about 6 g)
• Freshly ground black pepper: ⅛ tsp

Equipment

You only need basic tools for chopping and mixing. A small bowl is enough for the full yield. If you prefer a smoother sauce, you can chop the anchovies extra fine before adding the herbs. Keep a spoon ready for tasting, since anchovy salt levels can vary by brand.

• Chopping board
• Knife
• Small bowl
• Measuring cups and spoons
• Fork or spoon for mixing

Step-by-step procedure

This is a simple mix-and-serve recipe. Take time to chop the herbs evenly, since the sauce has no cooking step to soften flavours. Mix well so the anchovy spreads through the oil. Once combined, it is ready for the table. The yield is about ¾ cup of salsa verde.

1. Drain the anchovy fillets, pat them dry, and mince them finely.
2. Finely chop parsley, rosemary, thyme, and mint.
3. Add olive oil, minced anchovy, chopped herbs, and black pepper to a small bowl.
4. Mix until the herbs are coated and the anchovy is well spread through the oil.
5. Serve with chips or spoon over grilled meat.

Serving ideas

Serve anchovy herb salsa verde as a dip with chips, as stated in the recipe. It also pairs well with grilled meat, where the herb oil can run into the charred edges. Spoon it over cooked food just before serving. This keeps the herb taste fresh and the colour bright.

Diet and allergy notes

The source tags this recipe as naturally gluten-free. It is also tagged as halal and kosher for Passover. Check your anchovy brand if you need strict rules for your household. The recipe contains fish, so it is not suitable for people with fish allergy. It is also not vegetarian.

Nutrition (approximate)

Values below are approximate and depend on anchovy size and the exact oil used. The table is based on the full recipe yield of about ¾ cup, which is roughly 6 servings at 2 tbsp each. Use it as a guide for meal planning, not as a medical figure.

Storage and handling

This sauce is designed to be served right after mixing. If you must hold it, keep it covered and chilled, and stir again before serving. Olive oil can thicken in the fridge, so let it sit a few minutes at room temperature. Discard if it smells off, since it contains fish.