Salsa Verde

• 1 large bunch flat-leaf parsley
• 1 bunch fresh basil
• a handfu

If using a food processor, pulse-chop the parsley, basil, mint, garlic, capers and anchovies until roughly blended. Transfer to a large bowl and add the vinegar. Slowly pour in the olive oil, stirring constantly, and finally add the mustard. Check for seasoning.

This sauce may also be prepared by hand, on a board, preferably using a mezzaluna.