Makes about 1½ cups

I find that salsa verde made in a blender is creamier and thicker than when I make it in a food processor.

Serve with thin sliced cold meats, over tomatoes, with hard-cooked eggs, on cooked fish or shrimp, or swirled into soup.

3 to 4 cups lightly packed Italian parsley sprigs, long thick stems trimmed (add a couple of sprigs of mint, dill or basil, if desired)

1 teaspoon coarse salt

1 or 2 garlic cloves, minced or grated

1/3 cup fresh Meyer lemon juice, plus more to taste                                              

¾ to 1 cup extra virgin olive oil

2 tablespoons brine-cured capers, drained, coarsely chopped

Freshly ground black pepper

1. Combine the parsley (and other herbs, if using), salt, garlic and lemon juice in blender. Blend until herbs are finely chopped. Stop the blender from time to time to scrap down the sides and mix the ingredients.

2. With the motor running slowly, add the olive oil through the opening in the lid. Stop the blender and scrape down the sides and continue blending until the mixture is emulsified. Taste and add more herbs, salt and/or lemon juice to taste.

3. Scrape into a bowl. Fold in the capers. Add a grinding of black pepper and refrigerate until ready to serve. (The mixture will thicken when it is chilled.) It keeps in a tightly closed container for 1 week plus.

Per ¼-cup serving: 330 calories, 1 g protein, 2 g carbohydrates, 36 g total fat, 5 g saturated fat, 0 mg cholesterol, 300 mg sodium, 1 g fiber. Calories from fat: 330.

— Staff analysis