Salsa Verde with Tarragon and Chervil
Salsa verde means "green sauce" in both Italian and Spanish. In Chris Cosentino's lemony version, fresh tarragon gives the salsa a nice summery quality. The salsa verde also goes well with grilled fish like swordfish or tuna steaks, as well as in sandwiches or swirled into soups. If chervil proves difficult to find, a mixture of extra tarragon and parsley is a fine substitute. More Salsa Recipes
The salsa verde can be refrigerated covered overnight. Bring the salsa to room temperature before serving, or serve lightly chilled.