If you like, omit the tarragon and increase the amounts of parsley and mint to ¾ cup each.
Process parsley, mint, tarragon, shallot, capers, garlic, anchovy, and salt in food processor until coarsely chopped, about 5 seconds. Add oil and lemon zest and juice and process until sauce is uniform, about 5 seconds, scraping down sides of bowl as needed.
