Salsa Verde

1. 1

   Combine in a small bowl: 1/3 cup coarsely chopped parsley (leaves and thin stems only), Grated zest of 1 lemon, 1 small garlic clove, chopped very fine or pounded into a puree, 1 tablespoon capers, rinsed, drained, and coarsely chopped, 1/2 teaspoon salt, Fresh-ground black pepper to taste, 1/2 cup olive oil.

2. 2

   Mix well and taste for salt.

3. 3

   Let the sauce sit for a while to develop the flavors.

4. 4

   Their herbs, or combinations of herbs, can replace part or all of the parsley.

5. 5

   Add a little chopped salt-packed anchovy fillet, or chopped shallot, or chopped hard-cooked eggor all three.

6. 6

   Lemon juice or vinegar makes the sauce zestier, but add them just before serving, as the acid will cause the herbs to discolor.

7. 7

   (You can macerate a little chopped shallot in the vinegar or lemon, if you wish.)

No additional tips available.