• A giant handful of small, flat-leaf parsley sprigs
  • A large handful mint leaves (about half as much as the parsley)
  • A large handful marjoram leaves (about half as much as the parsley)
  • 3 whole anchovies
  • 1 heaping tablespoon drained capers
  • 1 small garlic clove, roughly chopped
  • 2 to 3 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • Olive oil
  • Sea salt


  1. Place the herbs in the bowl of a food processor. Add the anchovies, capers, garlic, a pinch of salt, and the Dijon mustard. Add a few good glugs of olive oil and start pulsing to get things roughly chopped.
  2. Check consistency and add more olive oil as needed, along with the vinegar at this point. Pulse until the salsa comes together — some people prefer it to have larger bits of herbs still intact, others prefer it creamier.
  3. To serve, spread on some warm toasted bread and top with a sprinkle of salt.