Ingredients

  • 2 cloves of garlic, thinly sliced
  • 2 Tbs capers, rinsed and drained
  • 6 small anchovy fillets
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 packed cups Italian parsley leaves and tender stems, coarsely chopped
  • 10 mint leaves
  • 4 ounces extra virgin olive oil, more to taste
  • Salt and freshly ground black pepper to taste

Instructions

Makes 8 ounces

Place the garlic, capers, anchovy fillets, lemon zest and lemon juice in the workbowl of a food processor fitted with a chopping blade. Process to a coarse purée, scraping down the sides of the workbowl with a rubber spatula as needed. Add the parsley and mint, and drizzle in the olive oil while running the processor. Scrape down the sides of the workbowl with a rubber spatula and season with salt and freshly ground black pepper to taste. Transfer the salsa verde to a tightly covered container and refrigerate until use.

Ingredients

  • 2 cloves of garlic, thinly sliced
  • 2 Tbs capers, rinsed and drained
  • 6 small anchovy fillets
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 packed cups Italian parsley leaves and tender stems, coarsely chopped
  • 10 mint leaves
  • 4 ounces extra virgin olive oil, more to taste
  • Salt and freshly ground black pepper to taste
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