Salsa Verde
Ingredients
- 2 cups parsley leaves only, packed
- 2 tablespoons tarragon leaves
- 1 tablespoon fresh mint leaves
- 1 tablespoon capers, drained (rinsed if salted)
- 4 large anchovy filets
- 2-3 tablespoons chopped sweet onion or shallots
- 1/2-1 teaspoon red chile flakes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4-1/2 cup olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice, or to taste
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