In a food processor, combine parsley, mint, pine nuts, garlic, capers, white vinegar and salt.
Put lid on and turn it on slow speed. Drizzle olive oil in while the processor is running until salsa verde is the consistency you would like. You might need to add a little more olive oil if you want the salsa to be runny.
When done, stir in crushed red pepper and store in the fridge in an airtight container.