Horseradish Salsa Verde

• 1 c coarsely chopped flat-leaf parsely (about 1 bunch)
• 1 cup olive oil
• 1/3 c coarsely chopped fresh tarragon (about 1 bunch)
• 34 c prepared horseradish (hot and original) or 1/4 c finely grated fresh horseradish
• 2 Tbsp drained capers, coarsely chopped
• 1 Tbsp coarsely chopped fresh thyme leaves
• 1 Tbsp finely chopped shallot
• 1 Tbsp (or more) white wine vinegar
• 1/2 tsp finely chopped garlic
• 1 tsp kosher salt plus more for seasoning
• Freshly ground black pepper

1. Whisk first 9 ingredients and 1 tsp salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper.
2. Can be made 3 days ahead. Cover and chill. Return to room temperature and stir again before using.

flatleaf, olive oil, fresh tarragon, horseradish, capers, thyme, shallot, white wine vinegar, garlic, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/horseradish-salsa-verde-52418671 (may not work)