Salsa Verde | Sonoma-Cutrer Vineyards

Ingredients

• 2 c coarsely chopped parsley
• 1/2 c chopped fresh basil or mint
• 4 (or more) anchovy fillets in oil
• 2 tbsp drained capers
• 2 tbsp blanched or roasted garlic (see note below)
• 1 tbsp finely grated lemon zest
• 2/3 c or so fruity extra virgin olive oil
• Salt and freshly ground black pepper to taste