Ingredients:

  • 1 cup (packed) fresh flat-leaf parsley leaves (about 30g)
  • ½ cup (packed) fresh mint leaves (about 15g)
  • ¼ cup (packed) fresh basil leaves (about 8g)
  • 2 cloves garlic, minced (about 6g)
  • 2 tablespoons capers, drained and roughly chopped (about 30g)
  • 2 anchovy fillets packed in oil, drained and finely chopped (optional, but highly recommended! About 6g)
  • 1/4 cup extra virgin olive oil (about 60ml)
  • 2 tablespoons red wine vinegar (about 30ml)
  • 1 tablespoon lemon juice, freshly squeezed (about 15ml)
  • 1 teaspoon Dijon mustard (about 5g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Finely chop the parsley, mint, and basil. Aim for a consistent, small chop.
  2. In a mixing bowl, combine the chopped herbs, minced garlic, chopped capers, and (if using) chopped anchovies.
  3. Pour in the olive oil, red wine vinegar, lemon juice, and Dijon mustard.
  4. Season generously with salt and freshly ground black pepper.
  5. Stir well to combine all ingredients. Taste and adjust seasoning as needed. You may want a little more lemon juice for brightness or a touch more salt to bring out the flavors.
  6. Allow the salsa verde to sit for at least 15 minutes (or longer) to allow the flavors to meld.