Italian Salsa Verde

Step 1

Plop the garlic and shallot into a mini food processor, and process until finely chopped. Scrape the sides.

Step 2

Add the capers, anchovy, rosemary, thyme, parsley, walnuts and red wine vinegar. Season with salt and pepper. Process until finely chopped, scraping down the sides occasionally.

Step 3

Add the olive oil and process until incorporated. Taste the sauce—it should be herby but bright. If you need to, add more vinegar, salt and/or pepper. Transfer the sauce to a bowl and let it sit at room temperature for at least 10 minutes (or up to 1 hour) to let the flavors meld.