Salsa Verde

1/2 cup extra-virgin olive oil
9 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped
6 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh mint
1 teaspoon lemon juice
1/8 teaspoon black pepper

Stir together all ingredients in a bowl.

Cooks' note: Salsa verde can be made 1 day ahead and chilled, covered.

From Gourmet April 2005. Found at: Epicurious [archive.org]