Name: Salsa Verde with Anchovies and Capers
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

Ingredients

2 cloves 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

Steps

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 work bowl 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 work bowl 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