- 3 anchovy fillets, rinsed and chopped
- 1 clove garlic, chopped
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped celery leaves
- 2 tablespoons packed chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 cup diced seeded tomatoes
- 1/4 teaspoon kosher salt
- Freshly ground pepper to taste
- Place anchovies, garlic, parsley, celery leaves and basil in a food processor. Add oil and vinegar; pulse until blended. Transfer to a bowl and stir in tomatoes. Season with salt and pepper.