“Salsa verde” translates to “green sauce” in both Italian and Spanish. Mexican salsa verde is a spicy green sauce typically made of tomatillo, green chiles and cilantro. This Italian salsa verde is an herby, briny green sauce that is made with parsley, anchovies, capers and extra-virgin olive oil. Its bright flavors make it well suited for a variety of uses: as a topping for grilled vegetables, meat or fish, a condiment for sandwiches or a finishing touch for fried eggs. This recipe comes together fast in a blender or food processor, but if you have extra time and a sharp knife, feel free to mince the garlic, parsley, capers and anchovies by hand, creating a looser, chunkier salsa verde. To change things up, add other herbs like basil or mint, use red or white wine vinegar instead of lemon juice, and toss in crushed red pepper for some heat.