Makes about3/4 cup
- Active time:15 min
- Start to finish:15 min
April 2005
-
1/2
cup
extra-virgin olive oil
-
9
flat anchovy fillets, drained, patted dry, and minced
-
2 1/2
tablespoons
drained bottled capers (preferably nonpareil), rinsed and finely chopped
-
6
tablespoons
finely chopped fresh flat-leaf parsley
-
3
tablespoons
finely chopped fresh mint
-
1
teaspoon
white-wine vinegar
-
1/8
teaspoon
black pepper
Cooks’ note: Salsa verde can be made 1 day ahead and chilled, covered.