Step 1

Rinse capers in cold water, then drain.

Step 2

Soak anchovies in cold water for 5 minutes, then pat dry and remove any large, obvious bones.

Step 3

Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl.

Step 4

Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt.

Step 5

If you are eating right away, stir in lemon juice. If you are advance prepping, wait until right before serving to stir in lemon juice.

Step 6

Serve Salsa Verde alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.