Salsa Verde

         From the blog For Love of the Table

6 T. chopped Italian flat leaf parsley

2 T. chopped Basil or Mint (or use another 2 T. of parsley—to make 1/2 c.)

3 anchovy filets (less or more to taste), minced

1 T. capers, rinsed and chopped

zest of 1 medium lemon—or to taste

pinch of red pepper flakes

1 small clove of garlic, minced or smashed to a purée with a pinch of salt

1 small shallot, minced and rinsed under cold running water

1/3 to 1/2 c. olive oil

salt & pepper to taste

1 T. lemon juice (or red wine vinegar)—less or more to taste

In a small bowl, combine all of the ingredients adding more oil if it seems too stiff. Taste and adjust the seasonings.  Don't be shy with the lemon zest or the salt.  Set aside to allow the flavors to blend. If making ahead, add the lemon juice just before using (the acid encourages the herbs to lose their bright color). Makes about 2/3 cup.

http://www.forloveofthetable.com/2011/07/salsa-verde.html