Chop parsley and garlic finely. You can use a knife or food processor.
Add enough olive oil just to almost cover to the chopped mixture, just enough to make the sauce consistency that you want.
Add a small pinch of salt and a few cracks of fresh pepper.
Add the anchovie filets and combine to coat each one.
Plate the anchovies crossing each other and serve with toast, bread sticks, or nuts and drink it with something good, crisp, and bubbly.
We used a small handful of parsley and two small garlic cloves for 8 anchovies. You can adjust the amount to your preference and how many anchovies you plan to serve. If your anchovies are in the refrigerator, you may need to let them warm up a little so the olive oil allows you to remove the whole anchovies filet.
The Taste Edit - Salsa Verde Anchovies https://thetasteedit.com/salsa-verde-anchovies/