Salsa Verde

• 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

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. Mix well and taste for salt.
3. Let the sauce sit for a while to develop the flavors.
4. Their herbs, or combinations of herbs, can replace part or all of the parsley.
5. Add a little chopped salt-packed anchovy fillet, or chopped shallot, or chopped hard-cooked eggor all three.
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. (You can macerate a little chopped shallot in the vinegar or lemon, if you wish.)

parsley, lemon, garlic, capers, salt, freshground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/salsa-verde-387040 (may not work)