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- 6 oil-packed anchovy fillets, chopped (optional)
- 1 garlic clove, chopped
- 1 1/2 tablespoons capers, rinsed and chopped
- 1 Fresno chile or red jalapeño, stemmed, seeded, minced
- 4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped
- 2 cups loosely packed fresh mint leaves, finely chopped
- 1 cup loosely packed fresh cilantro leaves, finely chopped
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt (optional)
Directions:View on Bon Appetit
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