Salsa Verde

Salsa verde goes wonderfully with grilled meats. We had it with our BBQ beef, I want to try it next with lamb. Jamie Oliver recommends chopping all the ingredients by hand, but seriously, with all that mountain of cooking we had to do, I just used a food processor, and it still turned out great. But shhhh...

Salsa verde
from The Naked Chef by Jamie Oliver

1.5 to 2 cloves garlic, peeled
1 small handful capers
1 small handful pickled gherkins (the ones in sweet vinegar)
6 anchovy fillets
2 large handfuls flat-leaf parsley
1 bunch basil leaves
1 handful fresh mint leaves
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup olive oil
sea salt and freshly ground black pepper

Finely chop all the ingredients that can be chopped. Put this mixture into a bowl and add the mustard and vinegar. Slowly stir in the olive oil until you achieve the consistency you are looking for and balance the flavors with salt and freshly ground black pepper, and if necessary, more red wine vinegar.