Meyer Lemon Salsa Verde
- 1 bunch Italian parsley
- 10 mint leaves
- 2 garlic cloves
- Zest and juice of 1 Meyer lemon
- 2 tablespoon capers, rinsed and drained
- 3 large anchovy fillets, oil-packed
- 4 ounces extra virgin olive oil
- Salt to taste
- Ground black pepper, to taste
Yield: 8 oz.