Salsa Verde

• 8 anchovy fillets in oil, drained and chopped
• 2–4 large garlic cloves, chopped
• 1 tbsp

Put the anchovies, garlic, capers and 2 tablespoons of the olive oil in a mini food processor and process until chopped but not puréed.

Add the basil and parsley and process again until finely chopped, then transfer to a serving bowl and stir in the remaining olive oil.

If not using