Salsa Verde

Ingredients

• 6 anchovy fillets, minced
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh basil
• 1/4 cup capers, minced
• 1/4 cup cornichons or sweet pickle, minced
• 1 large garlic clove, minced
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine all ingredients in a small bowl. Cover and chill 8 hours.