Salsa Verde

1. 1½ tablespoons salted capers
2. 1 cup flat-leaf or curly parsley leaves
3. 1 cup mint leaves
4. 1 cup basil leaves
5. 3 garlic cloves, minced
6. 6 anchovy fillets
7. 1 cup olive oil
8. lemon juice
9. salt and pepper

• Wash the capers and soak in fresh water for an hour. Drain and squeeze dry in a tea towel.
• In a food processor, blend the capers, herbs, garlic and anchovies until combined. alternatively, you can use a mortar and pestle and pound the ingredients into a paste.
• With the machine still running, gradually add the olive oil.
• When a thick paste forms, turn the machine off and stir in the lemon juice.
• Season to taste, transfer to a jar or bowl and cover with a layer of oil to seal; keep, covered, for up to 7 days.

Posted in: Dips  and  Accompaniments