Serve over fresh beans or peas, or halibut or grouper. Use within one week. Or you can freeze this pesto-like sauce in ice cube trays, transfer cubes to a zip-top plastic bag, and keep frozen for up to two months.
1/2 cup loosely packed fresh parsley
1/2 cup loosely packed fresh basil leaves
3 tablespoons loosely packed mint leaves
2 tablespoons chopped shallots
2 tablespoons cold water
1 tablespoon capers
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
Dash of crushed red pepper
2 tablespoons extravirgin olive oil
How to Make It
Combine all ingredients except oil in a food processor, and process until herbs are finely minced. With processor on, slowly pour oil through food chute; process until well blended.