Tuscan Salsa Verde

2 cups Italian flat-leaf parsley

1 tbsp basil and mint

4 anchovy filets

3-4 cloves roasted garlic

1 tbsp chopped chives

1 tsp pine nuts

1- 2 tsp rinsed capers

1 tbsp fresh squeeze lemon

4 tbsp olive oil

Place ingredients in the bowl of a small processor and pulse until smooth. Chill Salsa Verde for at least one hour before serving.

Pair with Tuscan White Bean Spread and Tomatoes in Fig Balsamic Vinegar.