Salsa Verde

Recipe by Aaron OsterMakes 1 quart3 cups chopped flat leaf Italian parsley2 cups chopped chives1 cup chopped oregano1/2 cup chopped sage1 cup chopped cilantro2 cloves of garlic6 anchovy filets¼ cup chopped capers (rinsed)2 cups extra virgin olive oil¼ cup red wine vinegarZest of 1 lemon1 cup of minced shallots1. Crush the garlic and anchovy in a mortar and pestle until it creates a fine paste.2. Add all ingredients EXCEPT the shallots, into a large mixing bowl and combine with olive oil. Keep these items submerged in oil, they can last in the walk-in for up to a week.3. Season with salt and freshly cracked black pepper and serve.Image Credit: TheDeliciousLife