A Different Salsa Verde

This is from "Herbs and Spices the Cook's Reference" by Jill Norman. I've never seen one like this! It sounds more like a flavored oil sauce. Serve with poached or baked fish, grilled meats, artichokes, cauliflower or broccoli.

• Ready In: 10 mins
• Serves: 10-12

Ingredients

• 2  cups fresh parsley sprigs, chopped (says 2 handfuls)
• 3  sprigs of fresh mint or 3  sprigs basil, chopped
• 1  fresh garlic clove, crushed
• 1  tablespoon capers, chopped
• 4  anchovy fillets, chopped
• 2⁄3 cup extra virgin olive oil, approx (150ml)
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Blend the herbs, garlic, capers, and anchovy fillets to a coarse paste. You can use a food processor, blender or immersion blender.
2. Scrape down the sides and slowly add oil and blend until it makes a smooth sauce.
3. Season to taste.