This green sauce looks like pesto but has a brighter, more complex flavor. Gary Hardin of the Briar Rose Bed and Breakfast in Boulder adapted this recipe from "The Savory Way" by Deborah Madison.
1 bunch Italian (flat-leaf) parsley, washed and stemmed (some stems are OK)
Juice of 1 lemon (the zest can be nice too)
1 clove garlic, pressed or finely chopped
1/3 cup walnuts
1-2 ounces capers, drained
1/3- 1/2 cup extra-virgin olive oil
Roughly 10 basil leaves (or 1 teaspoon dried)
Pinch of dill weed
Salt and pepper to taste
Blend all ingredients in a food processor until just blended. A slightly coarse texture is nice. Add olive oil as needed to get the desired texture - thick, but not chunky.