In a mixing bowl, combine the chopped mint leaves, parsley leaves, minced garlic, lemon zest, lemon juice, chopped capers, and minced anchovy fillets (if using).

Gradually whisk in the extra virgin olive oil until all the ingredients are well incorporated and the mixture has a smooth consistency.

Season the salsa verde with salt and pepper to taste, adjusting the seasoning as needed.

Once prepared, the lemon-mint salsa verde is ready to be served immediately or stored in an airtight container in the refrigerator for up to one week.