Salsa Verde

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80 Breakfasts


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1/2 cup dill leaves

1 cup flat leaf parsley leaves

1/2 cup mint leaves

1 tablespoon capers in brine, drained (original recipe had 2 tablespoons salted capers, rinsed, but I can’t find any here)

1-2 anchovy fillets (original recipe had 4 fillets, optional, but the anchovies I had were salty enough)

1 garlic clove

Cracked black pepper

2 tablespoons lemon juice

1/4 cup olive oil

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