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