Salsa Verde

1/3-cup olive oil
1 cup packed fresh flat-leaf parsley leaves, washed and spun dry
1/4 cup shelled walnuts, toasted
1 small clove garlic
2 Tbs capers, drained
1 Tbs. fresh lemon juice 1 tsp. Dijon mustard
1 oil-packed anchovy fillet rinsed and patted dry.

Combine the oil, parsley, walnuts, garlic, capers, lemon juice, mustard, and anchovy in a blender or food processor. Pulse the mixture until it forms a coarse paste. Store in fridge or freezer until ready to use.