Salsa Verde

Ingredients:
- 6 anchovy fillets, minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh basil
- 1/4 cup capers, minced
- 1/4 cup cornichons or sweet pickle, minced
- 1 large garlic clove, minced
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper

Directions:
- Combine all ingredients in a small bowl. Cover and chill 8 hours.