A hard recipe to give precisely. My amounts are always a little different and my herbs change frequently depending on what’s growing in my garden and what I’m serving it with. This is my standard salsa verde—heavy on the chives, easy on the parsley, generous, as always, with the anchovies.
6 olive oil-packed anchovies
1 generous teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup roughly chopped parsley
1/3 cup roughly chopped basil
1/3 cup roughly chopped cilantro
1/2 cup roughly chopped chives
3 tablespoons extra-virgin olive oil
freshly ground pepper
Put the anchovies in a bowl and cut into small pieces with a knife and fork (saves you a board to wash!). Stir in the mustard and vinegar. Add the herbs, slowly stream in the olive oil, and season with pepper.