Eat this on everything.
2 cups flat leaf parsley
2 cups basil
1 small garlic clove, crushed
4 anchovy fillets, roughly chopped
1 tablespoon capers, rinsed and squeezed
2 teaspoons red wine vinegar or lemon juice (or to taste)
1/2 cup olive oil
Combine all ingredients in a food processor and blend until smooth.