Sauce Verte

Ingredients

• 4 salt-packed anchovy fillets, rinsed
• 2 tablespoons salt-packed capers, rinsed
• 3 cups lightly packed parsley leaves
• 1 1/2 cups lightly packed mint leaves
• 1/2 cup lightly packed tarragon leaves
• 1/2 cup minced chives
• 1 medium shallot, coarsely chopped
• 1 large garlic clove, crushed
• 2 teaspoons finely grated lemon zest plus 1 teaspoon fresh lemon juice
• 1/8 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• Kosher salt

Steps

1. In a bowl, cover the anchovies and capers with cold water and let stand for 45 minutes. Drain and pat dry.
2. In a food processor, combine all of the ingredients except the olive oil and salt and pulse until finely chopped. Drizzle in the olive oil and process until a smooth sauce forms. Season with salt.