Mint and Anchovy Salsa Verde

Makes: about 3/4 cup

1/2 bunch fresh Italian parsley

1/2 cup loosely packed, fresh mint leaves

1 medium shallot, halved and peeled

4 oil-packed anchovy fillets

2 tablespoons capers, rinsed and drained

2 garlic cloves, peeled and smashed

1/3 cup extra-virgin olive oil

Juice of 1 lemon (about 3 tablespoons)

Kosher salt

1. In a food processor or mini chopper, combine the parsley, mint, shallot, anchovies capers, and garlic and pulse until very finely chopped.

2. Transfer to a bowl and stir in the oil and lemon juice. Season with salt to taste.