Salsa Verde

Ainekset

Salsa Verde

Yield: 3/4 c

1/2 c extra virgin olive oil

9 flat anchovy fillets, patted dry, and minced

2 1/2 T drained bottled capers (pref. nonpareil), rinsed and finely chopped

6 T finely chopped fresh flat-leaf parsley

3 T finely chopped fresh mint

1 t white wine vin

1/8 t black pepper

Combine all ingredients.