Easy Salsa Verde

This zingy green sauce is a polymath among condiments. Use it to pep up fish and meat; stir through new potato salads; drizzle over roasted tomatoes; or spoon into flaky filo (phyllo) feta and greens filled pastries (see page 57). For the herbs, I base the salsa on parsley, and then add basil, mint, dill or chervil for another dimension, depending on what else is going on the plate.