One of my favorite, most versatile recipes. It’s briny, punchy & perfect for spreading on baked fish, to toss pasta in or even as a beautiful dip on your charcuterie table : salsa verde. Dare I say this deserves a spot on your thanksgiving table this year?

What you’ll need:

* 1 bunch parsley - leaves and soft stems
* 1 bunch mint - leaves only
* 2 tablespoons capers - soak in cold water for at least 5 minutes & rinse off to remove excess salt
* 4 fillets of anchovy in oil (traditional but also optional if you have an allergy to fish). If you don’t use anchovies, use 1 tbsp Dijon mustard in its place.
* 2 good sized cloves of garlic
* 1 large hard boiled egg
* 2 tbsp fresh lemon juice (you can also use fresh lime juice in a pinch if that’s all you have on hand).
* 6 tbsp EVOO

What you’ll do:

In a powerful blender or food processor, add the garlic, anchovies, capers and blend until evenly chopped. Add in your egg, greens, lemon juice, and blend. With the machine running, add in the olive oil until everything is evenly combined and slightly creamy. Taste and adjust with salt and more lemon juice if necessary. Put this on your favorite veggies, meat, or pasta & I promise it’s the new favorite addition to your table.