makes 1 cup

1 teaspoon fresh oregano

1/4 C. mint leaves

1 C. tightly packed flat-leaf parsley (Italian parsley)

2 cloves peeled garlic

1 tablespoon capers

1 anchovy packed in salt (rinsed and cleaned)

3/4 C. extra virgin olive oil

with a mortar and pestle gently pound the herbs in batches until they are almost pureed.  work in some of the olive oil.  remove the herbs to a bowl.  pound the garlic and anchovies to a paste and remove to the herb bowl.  gently pound the capers until they are crushed and add them to the bowl.  add the remaining oil and taste for balance.

You can also crumble some feta into your salsa verde. It's delicious on fish or lamb, fava beans puree on toast, summer squash, tomatoes...