Bright, briny, and packed with fresh herb flavor, this classic green sauce comes together in minutes with a knife and a bowl — no fancy equipment needed. Finely chopped parsley gives it a lively, slightly textured base, while capers and anchovies bring deep savory punch and Dijon mustard adds a subtle tang. A slow stream of good extra-virgin olive oil, whisked in by hand, turns everything into a loose, spoonable emulsion that clings beautifully to grilled meats, roasted vegetables, or a simple piece of fish. A splash of lemon juice and red wine vinegar keep the whole thing sharp and vibrant, with optional fresh mint adding a cooling note at the end. It's an easy make-ahead sauce that keeps well in the fridge for a few days, and it's a solid choice for a low FODMAP kitchen. Just season carefully at the end, since the capers and anchovies already bring plenty of salt to the party.
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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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