Scale

1/2 cup flat leaf parsley, minced

1/4 cup fresh chives, minced

3 anchovy fillets, minced

2 fresh garlic cloves, minced

1 shallot, minced

2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

1/2 cup extra virgin olive oil

Kosher salt, to taste

1 tablespoon red chili, diced, optional

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Combine minced diced herbs, anchovy fillets, garlic, shallot, parsley and chives with the dijon, lemon juice and olive oil. Taste and add salt (I usually start with 1/2 teaspoon). If using chilis, add now. Stir well to combine, then taste and adjust seasoning.
Let the salsa verde sit for 30 minutes and the flavors will grow. Serve with Broiled Cod, Scallops, or Seared Salmon.

The sauce consistency is best when hand-dicing the herbs. If using a food processor, pulse just a few times for a chunky texture.

If using anchovy paste instead of whole, minced anchovies, use 1 1/2 teaspoons. Use capers instead of anchovies, if preferred.