- 1/2 cup Fresh Parsley Leaves
- 1/4 cup Fresh Fennel Fronds
- 1/4 cup Fresh Mint Leaves
- 1/4 cup Fresh Chervil
- 2 tablespoons Capers (drained)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Crushed Red Chile Flakes
- 1/2 cup Extra Virgin Olive Oil
- Salt and Freshly Ground Pepper
- Meanwhile, combine all of the Salsa Verde ingredients in a food processor. Pulse until a chunky paste is formed. Check seasoning, adjusting as needed.