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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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San Francisco Bay Area restaurateur Faz Poursohi serves this sauce with sturgeon, but it goes well with any grilled fish. Ingredients:
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 |
1/2 teaspoon chopped garlic |
Directions:
1. 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.
2. Nutritional analysis per tablespoon.
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