Salsa Verde

1. 1

   Using a mortar and pestle, pound the herbs to a paste.

2. 2

   (You may have to do this in batches.)

3. 3

   Work in some of the olive oil, and transfer the mixture to a bowl.

4. 4

   Pound the garlic and anchovy, and add them to the herbs.

5. 5

   Gently pound the capers until theyre partially crushed, and add them to the herbs.

6. 6

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

7. 7

   Taste for balance and seasoning.

No additional tips available.