[Sca-cooks] Green Sauce

[Gwen Barclay]

Antonio,

You suggest a green sauce sauce to serve with simple meats for lunches / 
dayboards) but I must have missed the earlier missive.  Is this similar to 
"verte" sauce of several cuisines, and is basically fresh herbs, especially 
parsley?  The recipes I am familiar with are usually quite sharp with 
vinegar and often contain capers.  Can you elucidate?

Guinevere
(Gwen Barclay - Texas)