Bright, garlicky, and packed with texture, this Italian condiment comes together from finely chopped parsley, briny capers, and a good hit of lemon and red wine vinegar for tang. Dijon mustard and anchovy melt into the mix as you stir, and a slow, steady stream of olive oil whisked in builds it into a loose, spoonable emulsion rather than a smooth puree. A little fresh mint at the end adds an unexpected lift, and a careful hand with salt keeps things balanced since the capers and anchovies already bring plenty. Spoon it over grilled meats, roasted vegetables, or simple fish for an instant boost of flavor. Since the whole sauce is built from fresh herbs, briny pantry staples, and good olive oil, it's an easy, no-fuss addition to a gluten free kitchen. It keeps well in the fridge for a few days, so it's worth making a batch ahead to have on hand.
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Finely chop the parsley leaves on a cutting board until they are very fine but not a paste — you want a slightly textured, not completely smooth, result. Transfer to a medium mixing bowl.
Add the chopped capers, anchovies, garlic, Dijon mustard, lemon juice, and red wine vinegar to the bowl with the parsley. Stir together with a fork until the anchovies break down and the mixture is roughly combined.
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