How to Make It
In a blender or food processor, combine 2 cups lightly packed, rinsed and drained fresh basil leaves; 1/2 cup lightly packed, rinsed and drained Italian parsley; 1/2 cup chopped chives; 1/4 cup olive oil; 2 tablespoons lemon juice; 4 teaspoons drained capers; 1 teaspoon anchovy paste; and 1/2 teaspoon chopped garlic. Whirl until puréed smooth, scraping container sides as needed. If making sauce up to 1 day ahead, cover and chill.
Nutritional analysis per tablespoon.