Salsa Verde

1. 1

   In a mortar, pound the herbs to a paste.

2. 2

   (You may have to do this in batches.)

3. 3

   Work in 2 tablespoons of the olive oil, then transfer to a medium bowl.

4. 4

   Pound the garlic with the anchovy and add to the bowl.

5. 5

   Gently pound the capers until they're partially crushed and add to the bowl.

6. 6

   Stir in the remaining olive oil, a pinch of pepper and a squeeze of lemon juice.

7. 7

   Taste for balance and seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.