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Ingredients

• 2 tablespoons extra virgin olive oil
• 2 oil-packed anchovy fillets
• 1 garlic clove
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 cup green olives, pitted, halved
• 1.5 tablespoons drained capers
• salt and pepper, to taste

Instructions

1. Mash the anchovies and garlic to a paste on a cutting board (use a knife or pestle.)
2. Add the paste to a large bowl along with the parsley, basil, and half of the olives and capers in a large bowl.
3. Chop remaining olives and capers and add to the bowl, along with oil.
4. Mix well; season sauce with salt and pepper.