This recipe comes to us from chef Kathy Gunst, one of our Chef's Table partners.
1. Place the parsley and mint in the container of a food processor and pulse once or twice until coarsely chopped.
2. Add the scallions and pulse again. Add the oil, capers, lemon juice, salt and pepper and blend until combined.
3. Place in a serving bowl and gently mix in the chili flakes, if using, to taste.
4. The sauce can be covered and refrigerated for up to a day before serving. Makes about 1 cup. Serve with your favorite grilled meats, seafood or vegetable dishes!