Salsa verde

INGREDIENTS

• 1½-2 cloves garlic, peeled
• 1 small handful capers
• 1 small handful gherkins pickled in sweet vinegar
• 6 anchovy fillets
• 2 large handfuls flat-leaf parsley, leaves picked
• 1 bunch fresh basil, leaves picked
• 1 handful fresh mint, leaves picked
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons really good extra virgin olive oil
• sea salt
• freshly ground black pepper