Serve the salsa verde atop chicken wings or with chips and crudite for the perfect simple appetizer. It can be made four days ahead and stored in a sealed jar with olive oil covering the top.

Salsa Verde

1 tablespoon capers, rinsed
4 anchovy fillets (trust me, even if you hate anchovies)
2 tablespoons breadcrumbs
2 tablespoons white wine vinegar
2 tablespoons dried oregano
½ cup fresh basil
½ cup Italian parsley
2 cloves garlic
½ teaspoon red pepper flakes
6 walnut halves
¾ cup extra-virgin olive oil
salt to taste

Directions

1.  Place all ingredients in a mini food processor and process until smooth. Adjust salt to taste.