Green Sauce is a wonderful thing and goes with almost every meat, roast, boiled or cold, vegetables, and some fish. Its companions know no bounds. The parsleys are essential, the other herbs good additions; rejig the parsley if you’re not including any of them. Never use a food processor to make Green Sauce, you will end up with a pulp rather than a textural delight.
Chop your herbs finely, but not too finely, and mix with the anchovy, garlic and capers. Add olive oil to reach a loose, still spoonable, but not runny or oily consistency. Taste and season with black pepper (the anchovies should negate any necessity for salt).
There are many things you can add to this sauce: chopped cornichons (but do this just before serving as it tends to discolour the sauce if left standing) and chopped egg are two of the finest.
Depending how coarsely you chop your herbs, if at all even, it can become more of a salad than a sauce. Or, on the other hand, it makes a splendid salad dressing when diluted by the addition of more oil or vinaigrette.