Back Matter: Salsa Verde

• fresh Italian parsley leaves, ¼ cup (¼ oz/7 g)
• fresh mint leaves

In a blender or food processor, add the parsley, mint, olive oil, capers, garlic, vinegar, and anchovy and pulse until combined. Transfer the mixture to a bowl and season with salt and pepper. (The salsa verde can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before using.)