Salsa Verde

1 bunch parsley

1 bunch mint

1 bunch basil

1 clove garlic grated

juice of 1 lemon

2 tablespoons capers

2 anchovy fillets

1 cup extra virgin olive oil

2 tsp black pepper

salt to taste

Pulse in food processor till well chopped and mixed. But not completely pureed. Salt to taste (but the capers and anchovy’s will bring a lot of saltiness to the sauce). Makes approximately 3 cups and keeps for up to 2 weeks in the fridge.