Featuring Recipes Using
Parsley, Chives Basil Tarragon
Italian Salsa Verde
Classic green sauce of Italy you can serve as a dip, or use on grilled, pan-seared or roasted meats, fish or vegetables. Makes 2/3 cup; triple all to make 2 cups.

Combine in small bowl;
1/3 cup mixed fresh herbs – coarsely chopped parsley, chives, basil, tarragon.
Grated zest of 1 lemon rind
1 small clove of garlic, finely chopped or mashed
1 tbsp. capers, rinsed and drained, chopped
½ tsp. salt, ground pepper to taste
½ cup olive oil
Mix well, let sit for while or refrigerate until use.  

Herb Cheese Tea Sandwiches

½ cup butter, room temperature
4 ounces cream cheese, room temperature
2 ounces goat cheese, room temperature
1 cup parsley, chopped
1 cup mixed herbs, chopped; Thyme, Chives & Basil… 
Salt & Pepper to taste
Thinly sliced bread, crusts removed

Combine all ingredients except for the bread, mix well. Spread filling
over half the bread slices, top with bread and cut into triangles.

Recipe Source: Bon Appetit Sept. 1981