Sauce Verte | America's Test Kitchen

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