Horseradish-Parsley Sauce

 Sauce:

1 cup fresh parsley leaves

 ¼ cup prepared horseradish

 1 shallot, chopped

 2 tablespoons capers, rinsed 

1 tablespoon lemon juice

1 garlic clove, minced

½ teaspoon

kosher salt

¾ cup extra-virgin olive oil

FOR THE SAUCE: Pulse parsley, horseradish, shallot, capers, lemon juice, garlic, and salt in food processor until parsley is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed. 

Transfer to bowl and stir in oil until combined. Season with salt to taste; set aside.