Ingredients

　　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 white-wine vinegar

　　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.