Italian Salsa Verde [Recipe]

This salty, briny sauce is the perfect compliment to fish, adding a quick burst of fresh herbaceous flavor.

 Ingredients

• 1 1/2 cups packed, roughly chopped flat leaf parsley
• 2/3 cup extra virgin olive oil
• 1/4 cup capers, drained
• 3 anchovy fillets (optional)
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon freshly grated zest from 1 lemon
• Kosher salt and freshly ground black pepper

Preparation

1. Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.