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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is from Herbs and Spices the Cook's Reference by Jill Norman. I've never seen one like this! It sounds more like a flavored oil sauce. Serve with poached or baked fish, grilled meats, artichokes, cauliflower or broccoli. Ingredients:
2 cups fresh parsley sprigs, chopped (says 2 handfuls) |
3 sprigs fresh mint or 3 sprigs basil, chopped |
1 fresh garlic clove, crushed |
1 tablespoon capers, chopped |
4 anchovy fillets, chopped |
2/3 cup extra virgin olive oil, approx (150ml) |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Blend the herbs, garlic, capers, and anchovy fillets to a coarse paste. You can use a food processor, blender or immersion blender.
2. Scrape down the sides and slowly add oil and blend until it makes a smooth sauce.
3. Season to taste.
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