Salsa Verde Recipe: My Go-To Italian Herb Sauce

Ingredients

• 1 cup (25g) fresh flat-leaf parsley, roughly chopped
• ½ cup (12g) fresh mint leaves, roughly chopped
• ¼ cup (6g) fresh basil leaves, roughly chopped
• 1 tablespoon fresh oregano, chopped (optional)
• 2 tablespoons capers, drained and rinsed
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1-2 cloves garlic, minced (about 1 teaspoon)
• 1 anchovy fillet, finely chopped (optional)
• ½ cup (120ml) extra virgin olive oil
• Pinch of red pepper flakes (optional)
• Salt
• freshly ground black pepper