Salsa verde is a simple pureed sauce made by grinding parsley, capers, anchovies, lemon juice, and olive oil into a smooth puree. A food processor is the best tool for making this sauce. This simple Italian sauce can be served with grilled or roasted meat, fish or poultry; poached fish; boiled or steamed new potatoes; sliced tomatoes; or on sandwiches. Salsa verde tastes best when served right away but it will keep in the refrigerator for a few days; just bring it to room temperature before using for reawaken flavors in the sauce. The recipe can be adapted using different herbs for a variety of sauces.