Adapted from Nigel Slater
2 cups flat leaf parsley
2 cups basil leaves
1 tbsp capers
6 anchovy filets (optional, but be prepared to add more salt if you skip these)
1 clove garlic, or use the green garlic in your box
1 tbsp lemon juice or red wine vinegar
½ cup olive oil
Whack everything into a food processor or blender and whiz until pureed. Store in the fridge in a jar or container with tight fitting lid. Best if made a day ahead, and keeps for several days in the fridge. While traditional on boiled meats in Italy, it makes a delightful sauce for pasta primavera.