8-10 cloves garlic

1 x 55g tin anchovies

1 tbsp salted capers, rinsed

flat leaf parsley, mint, basil ? about 20g bag of each

the juice of one lemon

good extra virgin olive oil, to emulsify

sea salt and freshly ground black pepper

I like to chop the first 4 ingredients ? the garlic, anchovies, capers and herbs ? by hand, but do use the blender if you prefer. Just make sure you don't make it TOO sloppy:?salsa verde should have a little heft to it.

Add olive oil and lemon juice to taste. Some people like a sloppy salsa, others a firmer one. It's up to you. Add salt and pepper to taste.

Serve.