Salsa Verde - Melt
Salsa Verde2021-01-05T15:45:39-05:00

Salsa Verde

Presented by Melt


  • 3 bunches parsley, chopped
  • 1 cup arugula, chopped
  • 6 cloves garlic 
  • 3 scallions, chopped
  • 8 anchovy fillets, chopped
  • 1/2 T Dijon mustard
  • 2 T lemon juice
  • 1/2 tsp. lemon zest
  • 1 cup olive oil
  • Salt and ground pepper blend, to taste


Place all the ingredients in a blender (Vitamix brand is recommended) and purée to a paste. Adjust seasoning to taste. Store in the refrigerator.

Note: Although the yield seems fairly large, this vibrant sauce can easily become a household staple. Served over grilled salmon at Melt, it partners equally well with steak, pork, crab cakes, eggs, baked potatoes—and nearly limitless other possibilities.

Yields 3-4 cups

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As seen in the Winter/Spring 2021 Issue

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