2 cups of fresh EVOO or InfusedEVOO (any Premium EVOO or Garlic Infused)

Sherry Reserva or Lambrusco Red Wine Vinegar

3 garlic cloves

1 tbsp capers, drain then rinse well

6 anchovy fillets (optional)

1 large bunch of flat-leaf parsley ,leaves removed

½ bunch fresh mint leaves removed

Zest and juice of 1 lemon

Salt and black pepper, to taste

PREPARATION

1. Chop the garlic finely, place the anchovies (if using) and capers ontop before finely chopping together. Separately, chop roughly theherbs, then mix them into the caper mixture. Finely chop everythingtogether.

2. Place everything into a good-sized mixing bowl, stir in the vinegar,lemon zest, and juice. Season with a little salt and pepper, then slowlystir in the oil in a steady, even flow. The salsa verde will keep well forseveral days in a jar in a refrigerator