Directions:
- In a blender or food processor, combine 2 cups lightly packed, rinsed and drained fresh basil leaves; 1/2 cup lightly packed, rinsed and drained Italian parsley; 1/2 cup chopped chives; 1/4 cup olive oil; 2 tablespoons lemon juice; 4 teaspoons drained capers; 1 teaspoon anchovy paste; and 1/2 teaspoon chopped garlic. Whirl until puréed smooth, scraping container sides as needed. If making sauce up to 1 day ahead, cover and chill.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 579.11 Kcal (2425 kJ) | ||
| Calories from fat | 545.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.65g | 93% | |
|---|---|---|---|
| Cholesterol | 37.17mg | 12% | |
| Sodium | 1964.13mg | 82% | |
| Potassium | 420.39mg | 9% | |
| Total Carbs | 7.47g | 2% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 75.2mg | 125% | |
| Iron | 4.9mg | 27% | |
| Calcium | 207.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 280.82 Kcal (1176 kJ) | ||
| Calories from fat | 264.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.41g | 93% | |
|---|---|---|---|
| Cholesterol | 18.03mg | 12% | |
| Sodium | 952.44mg | 82% | |
| Potassium | 203.86mg | 9% | |
| Total Carbs | 3.62g | 2% | |
| Sugars | 0.83g | 7% | |
| Dietary Fiber | 1.48g | 12% | |
| Protein | 3.09g | 13% | |
| Vitamin C | 36.5mg | 125% | |
| Iron | 2.4mg | 27% | |
| Calcium | 100.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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