Ingredients:

2 handfuls flat leaf parsley leaves
12 basil leaves
1 small handful mint leaves
2 pickled cucumbers, roughly chopped
3 garlic cloves, roughly chopped
2 tablespoons capers, rinsed
4 anchovy fillets, rinsed
1 tablespoon red wine vinegar
1 tablespoon lemon juice
6 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon Maldon sea salt
1/2 teaspoon ground black pepper

Anthony Worral Thompson's Salsa Verde