Someone was talking about a "salsa verde" recipe containing the following:

flat leaf parsley
mint
basil
anchovies
capers
small gherkins
garlic
red wine vinegar
olive oil
mustard

I have made one with similar ingredients from Bibba Caggiano's Trattoria
cookbook which you serve on warm or cold chicken (it's yum), but it omits
the mint and gherkins and has bread crumbs in it. I can go from that recipe
with the above ingredients but what proportion of mint and gherkins would
you add, and wouldn't capers be enough re the gherkins?