Salsa Verde

INGREDIENTS

• 1 bunch fresh flat-leaf parsley, leaves picked, washed and dried
• and then chopped
• 1/4 cup finely chopped fresh chervil
• 1 bunch finely minced fresh chives
• 1 bunch finely chopped fresh tarragon
• 1 shallot, finely minced
• 3 Tbs. chopped capers
• 3 Tbs. finely chopped anchovy
• Zest of 1/2 lemon
• 1/2 cup extra-virgin olive oil
• 1 Tbs. red wine vinegar
• Salt and freshly ground pepper, to taste