This vibrant, herby sauce is built almost entirely from fresh flat-leaf parsley, hand-chopped until it holds a little texture, then folded together with capers, garlic, and briny anchovies for deep, savory flavor. A touch of Dijon mustard, lemon juice, and red wine vinegar keep things bright, while a slow, steady stream of extra-virgin olive oil whisks it all into a loose, spoonable emulsion. A few chopped mint leaves add a fresh, unexpected lift if you want it. Spoon it over roasted vegetables, grilled chicken, or a seared steak, and you've got a punchy, whole-food condiment that fits right into a Whole30 kitchen. It keeps well in the fridge for a few days, so it's easy to make ahead and have on hand whenever a dish needs a little brightness.
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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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