Crush and peel <quantity>1</quantity> garlic clove

Pick <quantity>2<unit>sprigs</unit></quantity> of oregano and finely chop them

Pick <quantity>2<unit>sprigs</unit></quantity> of basil and finely chop them

Finely chop <quantity>3<unit>fillets</unit></quantity> of anchovy

Add <quantity>1<unit>cup</unit></quantity> of clarified butter and the garlic to a small saucepan over medium-low heat

Add the anchovies

Add <quantity>1<unit>tbsp</unit></quantity> of capers and gently cook until fragrant

Season with salt and black pepper to taste

Add the oregano and basil. Remove from the heat. The salsa verde is ready

Enhance your grilled meats with this practical sauce. Enjoy!