Salsa Verde

Directions

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.)