Salsa Verde

All the herbs in this salsa verde, or green sauce, recipe is available in the spring and early summer. Wash them thoroughly and you can make almost two cups. I put mine in a small glass jar my father picked up from Ikea and stored it in the fridge for up to a week. It’s a great side with steak.

Ingredients:
1 bunch of flat-leaf parsley, leaves only, washed
1 bunch of mint leaves
1 bunch of basil leaves
1/2 cup of capers, drained and rinsed
2 salt-packed anchovy fillets
1 tbsp Dijon mustard
1 tsp sugar
2 garlic cloves, sliced thinly
1 tbsp red pepper flakes
olive oil, salt, pepper

1. In the bowl of a food processor, combine everything except the oil, salt and pepper. Pulse to form a coarse purée. While the motor is running, drizzle in the olive oil to form a smoother purée. Season with salt and pepper.