2.5ozMixed fresh herbs washed and cleaned*you want a good blend here, as big as you can manage: basil, chives, tarragon, parsley, cilantro, mint and lovage are all good.
2ozlemon juice + zest of one lemon (red wine vinegar is a good substitute
1tablespoonnonpareille capers
⅛-1/4 teaspooncrushed red pepper flakesdepending on your heat tolerance
¾cup6 oz blended olive oil
¼cupwater
Instructions
Chop the herbs coarsely, making sure any stems aren't too long, which can make a stringy sauce.
Combine the chopped herbs and remaining ingredients except the oil and water in the bowl of a blender, then puree, drizzling in the oil, until very smooth.
At the end, add the water, then puree for another 5 seconds or so to really get it nice and smooth. Transfer to a pint jar and store in the fridge. The sauce will lose it’s bright green color after a few days but will be good for weeks.
Notes
*Some very strong herbs, like lovage, should be blanched before pureeing into the sauce.