Salsa Verde

Directions

1. 1
   In a mortar, combine the garlic and salt and crush together with the pestle.
2. 2
   Add the anchovies and capers and pound until a paste forms.
3. 3
   Add the parsley, in batches, pounding the leaves with each addition to incorporate.
4. 4
   Transfer to a bowl, add the lemon zest and juice, and mix with a fork.
5. 5
   Add 1/3 cup olive oil and mix again.
6. 6
   Taste for balance.
7. 7
   If it is too tart, add a little more olive oil.
8. 8
   Season to taste with salt and pepper.
9. 9
   Use immediately, or float a little olive oil on top to preserve the color.
10. 10
    It can be left at room temperature for a few hours if treated this way.