Ingredients:

  • 1 cup fresh flat-leaf parsley leaves, stems removed, roughly chopped
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh mint leaves, roughly chopped
  • 2 tablespoons capers, drained and roughly chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 cloves garlic, minced
  • 2 tablespoons lemon juice, fresh
  • 1/2 cup extra virgin olive oil
  • 2 anchovy fillets in oil, drained (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Roughly chop the parsley, basil, and mint.
  2. Add the herbs, capers, garlic, anchovies (if using), red wine vinegar, Dijon mustard, and lemon juice to a food processor or blender.
  3. Pulse the mixture a few times to start breaking down the ingredients.
  4. With the processor running on low, slowly drizzle in the olive oil until the salsa verde reaches your desired consistency.
  5. Season to taste with salt, pepper, and red pepper flakes (if using).
  6. Give it a taste and adjust the seasonings as needed. You might want more lemon juice, vinegar, or salt depending on your preference.
  7. Serve immediately or store in the refrigerator for later.