Salsa Verde (Italian — Herb, Anchovy, Caper, Lemon)

Ingredients

• 40g fresh Italian flat-leaf parsley, loosely packed
• 15g fresh basil, loosely packed
• 8g fresh mint, loosely packed
• 3 anchovy fillets in salt (or 6g anchovy paste), rinsed if salted
• 12g capers (preferably Pantelleria DOP), rinsed and squeezed dry
• 1 garlic clove, minced
• 30ml fresh lemon juice (Sorrento or similar, about 1 lemon)
• 30ml extra-virgin Italian olive oil (Frantoio or similar)
• 2g Tellicherry black pepper
• 2g sea salt (adjust if using capers and anchovies)

Method

1. 1
   Finely mince together parsley, basil, mint, anchovy fillets, and capers by hand using a sharp knife; do not use a food processor to preserve texture and prevent bruising herbs.
2. 2
   Transfer minced mixture to a bowl; add minced garlic and stir.
3. 3
   Whisk lemon juice and olive oil together in a separate small bowl until emulsified.
4. 4
   Pour dressing into herb mixture; fold gently to combine without overworking.
5. 5
   Taste and season with black pepper and salt (go light—anchovies and capers are already salty).
6. 6
   Let rest 5 minutes for flavours to meld; stir gently before serving.
7. 7
   Serve immediately as a condiment for grilled fish, meats, or vegetables, or as a dipping sauce.
8. 8
   Salsa verde is best used fresh but will keep, covered and refrigerated, up to 2 days (herbs will darken).