Fresh herb and caper sauce

Instructions:

2 cups coarsely chopped flat-leaf parsley;

1 cup lightly packed, coarsely chopped fresh basil;

1 tablespoon coarsely chopped fresh mint;

4 garlic cloves, chopped;

2 heaping tablespoons capers;

Zest and juice of 1 lemon (about 1⁄4 cup);

2⁄3 cup extra-virgin olive oil;

kosher salt and ground black pepper.

Combine the parsley, basil, and mint in a large bowl. Add the garlic, capers, lemon zest, and lemon juice. Whisk in the oil. Season the sauce with salt and pepper. Serve at room temperature.

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