Directions:

To make the sauce with a knife:

1. Cut the garlic in half lengthwise and remove the green “sperm” or “sprout” that runs down the middle of the clove. Mince the garlic. Add a pinch of salt and using the back of your knife, mash the garlic into a paste.

2. Mince (chop into small pieces) the capers with the anchovies (if whole) garlic, and lemon zest if using until a paste forms. You can also mash the garlic using a mortar and pestle. Place in a bowl large enough to make the sauce.

3. Mince the herbs and add to the bowl.

4. Whisk in the olive oil until you have the consistency you like starting with 1/2 cup. Stir well and season with salt to taste if needed.

5. The salsa verde is best served room temperature. It freezes well. Try freezing in small portions like an ice cube tray so that you can thaw a small amount.

Pasta with Chard & Salsa Verde - serves 4 to 6

• 1 box or bag of pasta of your choice

• 2 bunches Swiss chard

• 1/2 cup or more Salsa Verde

• Grated Parmesan cheese to taste

• Fresh cracked white or black pepper

To make the pasta:

1. Bring a large pot of water to the boil for the pasta. Season the water with salt to taste like the sea.

2. Remove stems from unwashed chard and reserve the stems to add to another recipe. Roll the leaves into a “cigar” and slice into thin ribbons. Place in a salad spinner or deep bowl with lots of water. Swish the chard around and allow it to float. The dirt will sink to the bottom.

3. Add the pasta to the boiling water. When there is about six to eight minutes left, add the chard ribbons to the boiling water with the pasta. As soon as the pasta is done, drain and toss with the Salsa Verde and a handful of grated Parmesan cheese and the pepper and serve.