While many are familiar with Latin-style salsa verde, the Mediterranean style is a bit less known – and often misunderstood. While both are tasty, the ingredients are vastly different between the two: the Mediterranean style is flavored with ingredients indigenous to their part of the world including anchovies, garlic, red wine vinegar, Italian parsley and capers; while the Latin style has tomatillos, jalapenos, cilantro and lime.
The Mediterranean style pairs fantastically with fish, meat, vegetables and even as a dip with crackers or chips. We often use it as a sauce and recently served it with a colorful mix of grilled seasonal vegetables (as shown in the photo), including broccolini, mushrooms, onions, avocados, kale salad, tomatoes, leeks, brussel sprouts, snap peas and yellow peppers. It was the star of the show and added unique flavor to each bite.
Mediterranean salsa verde
- 1 cup Italian parsley leaves, tightly packed and cleaned (watch our video on how to chop parsley)
- 1-2 medium-sized garlic cloves (green germ or shoot removed)
- 2-3 anchovy filets (substitute with 1 tsp. of anchovy paste in a tube)
- 1 ½ Tbsp. capers (rinse under water to remove some of the salty brine)
- ½ cup extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 Tbsp. sundried tomatoes in oil (optional)
- 4-5 mint leaves (optional)
- Salt and fresh ground pepper to taste
- In a food processor, add the garlic, capers, anchovies, sundried tomatoes and blend into a paste. You may need to add a few Tbsp. of olive oil to get the ingredients to form a paste.
- Add parsley, mint leaves and red wine vinegar to food processor and turn on. Drizzle olive oil into processor to blend into a puree. Taste for salt and pepper and add as needed. The consistency should be similar to a pesto, so be careful not to add too much oil.
- Serve with your favorite fish, meat or veggies.