Salsa Verde

• 1 12 cups flat leaf parsley
• 12 cup fresh spearmint
• 12 cup fresh chives, chopped
• 1 clove garlic
• 2 teaspoons Dijon mustard
• 4 anchovy fillets
• 2 tablespoons capers, drained
• 12 lemon, zest of, grated
• 1 tablespoon lemon juice
• fresh ground pepper, to taste
• 6 tablespoons extra virgin olive oil

1. place all ingredients, except oil, in a blender or processor.
2. process until finely chopped.
3. with machine running slowly add the olive oil, blend until creamy.

flat leaf parsley, fresh spearmint, fresh chives, clove garlic, mustard, anchovy, capers, lemon, lemon juice, fresh ground pepper, extra virgin olive oil

Taken from www.food.com/recipe/salsa-verde-93122 (may not work)