Italian Salsa Verde with Capers and Lemon
A bright, punchy no-cook green sauce of finely chopped flat-leaf parsley, briny capers, garlic, lemon zest and juice, a splash of red wine vinegar and good olive oil, with optional anchovy for savory depth. Ten minutes with a knife or food processor; spoon it over grilled steak, fish, chicken, roasted vegetables or potatoes.
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