Olive Bagna Cauda

1. In a food processor, pulse the anchovies with the capers and garlic until a fine paste forms. Add the olive oil, vinegar and mustard and pulse to combine. Add the herbs and pulse until finely chopped. Scrape the mixture into a small bowl. Season with salt and pepper and serve.

Make Ahead

The salsa verde can be refrigerated overnight.

Notes

Salt-packed anchovies can be purchased on amazon.com. We use Agostino Recca brand salted anchovies.