Salsa Verde

by Val Easton

Combine in a small bowl:

1/3 cup coarsely chopped herbs, including parsley, mint, basil, rosemary, lemon verbena
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
½ teaspoon salt
Fresh-ground black pepper to taste
½ cup olive oil

Mix briskly until the sauce holds together. If you like a smoother sauce, you can use a food processor.


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