Italian Salsa Verde

Chop a big handful of flat-leaf parsley with some mint or basil, a tablespoon of capers, two anchovy fillets and a small garlic clove. Use a knife, not a food processor; the bits should stay separate and green. Stir in a teaspoon of red wine vinegar or lemon juice and enough olive oil to make it loose. Season with salt and pepper. It cuts through boiled meats, grilled fish and roast lamb. Make it up to a few hours ahead; after a day the herbs turn dark.