Ingredients
1 small bunch fresh flat-leaf parsley, leaves and tender stems 1 large bunch fresh basil, leaves and tender stems 1 small bunch fresh mint, leaves only 2 garlic cloves, roughly chopped 1 tablespoon (10 grams) capers in brine, drained 4 oil-packed anchovy fillets ⅓ cup (55 grams) pitted green olives, preferably Castelvetrano 1 small green chili pepper like serrano or jalapeño, halved, seeded, and cut into pieces (optional) Zest and juice of ½ lemon, plus more to taste ¼ cup (60 ml) extra-virgin olive oil, plus more as needed Kosher salt
Directions
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In the bowl of a food processor, combine the herbs, garlic, capers, anchovies, olives, half of the chili pepper, and the lemon zest and juice. Pulse a few times until everything is roughly chopped. With the machine running, slowly stream in the oil until the mixture is saucy but still has some texture, scraping down the sides of the bowl as needed.
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Season to taste with salt, then add more of any of the ingredients to your liking—if you want it spicier, add the rest of the chili pepper; if you want it brinier, add more capers—and pulse to combine.
Storage: Transfer to an airtight container, cover with a thin layer of olive oil, and refrigerate for up to 5 days.