Name: Sauce Verte
Total time: 10 min
Cuisine: French
Ingredients: 1/2 cup fresh parsley leaves; 1/2 cup fresh mint leaves; 1/2 cup fresh tarragon leaves; 1 small shallot , chopped; 1 tablespoon capers , rinsed; 1 garlic clove , peeled; 1 anchovy fillet , rinsed and patted dry; 1/2 teaspoon kosher salt; 1/4 cup extra-virgin olive oil; 1 teaspoon finely grated lemon zest plus 1 tablespoon juice

Why This Recipe Works

The French equivalent of salsa verde, this fresh herb sauce makes a great accompaniment to rich meats, and it comes together in seconds in the food processor. We chopped equal amounts of parsley, mint, and tarragon along with shallot, capers, anchovy, and garlic. Adding extra-virgin olive oil and lemon zest and juice produced a mixture that was uniform but still appropriately coarse.

Before You Begin

If you like, omit the tarragon and increase the amounts of parsley and mint to ¾ cup each.

Instructions

Process parsley, mint, tarragon, shallot, capers, garlic, anchovy, and salt in food processor until coarsely chopped, about 5 seconds. Add oil and lemon zest and juice and process until sauce is uniform, about 5 seconds, scraping down sides of bowl as needed.