Have a bounty of herbs? Make Italian salsa verde, a classic accompaniment to grilled chicken or fish. Don't worry about precise measurements. For four servings, start with a generous handful of delicate herbs, such as chives, parsley, and tarragon; chop them, and place in a bowl. Add the zest of half a lemon, a squeeze of lemon juice, and a spoonful of capers. Stir in extra-virgin olive oil until the mixture can be spooned or drizzled, and season with salt and pepper.