Tarragon Salsa Verde by Mia Rigden

Yield: 1 Cup Of Sauce
I love an herby sauce. If you want to make an otherwise basic meal of protein and veg look, feel and taste fancy, then you have to try this. This recipe was inspired by my favorite dish at Lilia in Williamsburg; a baked potato topped with flakey white fish and drenched in the most delightful tarragon sauce. I literally was dreaming about it, so instead of waiting 3 hours for a table, I threw some tarragon in the food processor with some other choice ingredients, and voila!, craving sorted. 
 Tarragon has a strong distinct and wonderful flavor, so a little goes a long way. Use this on top of fish, chicken, vegetables or eggs to add zest and nutrition.



  1. Add the tarragon, parsley, shallot, garlic, lemon zest and capers to a food processor and pulse until finely chopped but not purees. Don’t worry too much about the stems of the tarragon and parsley, as they have nutrition too! If you don't have a food processor, you can just finely chop these ingredients and add them together.
  2. Next whisk together the mustard, lemon juice and olive oil. Add to the food processor and give it a pulse or two to combine to pulse until fully combined. Taste and season with salt and pepper as desired.