2 cups Italian parsley leaves 1 cup basil leaves 1 cup mint leaves 2 salt-packed anchovy fillets, soaked in water for 30 minutes, rinsed and patted dry 1/2 cup salt-packed capers, soaked in water for 30 minutes, rinsed and dried 2 tablespoons Dijon mustard 2 to 3 garlic cloves, peeled 1 teaspoon red pepper flakes 1/2 cup extra-virgin olive oil Salt, pepper

Step 1 Wash parsley, basil and mint leaves and spin dry in a salad spinner.

Step 2 In the bowl of a food processor, combine the parsley, basil, mint, anchovies, capers, mustard, garlic and red pepper flakes.

Step 3With the motor running, slowly add the olive oil. It should form a relatively smooth puree that is slightly chunky. Season with salt and pepper to taste. Makes 1 cup.

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