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Salsa Verde

['6 oil-packed anchovy fillets, chopped (optional)', '1 garlic clove, chopped', '1 1/2 tablespoons capers, rinsed and chopped', '1 Fresno chile or red jalapeño, stemmed, seeded, minced', '4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped', '2 cups loosely packed fresh mint leaves, finely chopped', '1 cup loosely packed fresh cilantro leaves, finely chopped', '1 cup plus 2 tablespoons extra-virgin olive oil', 'Kosher salt (optional)']

Combine anchovies (if using), garlic, capers, and chile in a mortar or food processor. Pound with a pestle or process until a chunky paste forms. Add herbs and stir to combine. Remove pestle or transfer paste to a bowl. Using a fork, slowly whisk in oil to make sauce. Season to taste with salt, if desired. Let stand at room temperature for 30 minutes while flavors meld. DO AHEAD: Sauce can be made 1 week ahead. Cover and chill. Bring to room temperature and stir before serving.

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