Directions:
- Combine anchovies (if using), garlic, capers, and chile in a mortar or food processor. Pound with a pestle or process until a chunky paste forms. Add herbs and stir to combine. Remove pestle or transfer paste to a bowl. Using a fork, slowly whisk in oil to make sauce. Season to taste with salt, if desired. Let stand at room temperature for 30 minutes while flavors meld. DO AHEAD: Sauce can be made 1 week ahead. Cover and chill. Bring to room temperature and stir before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2590.7 Kcal (10847 kJ) | ||
| Calories from fat | 2175.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 241.72g | 372% | |
|---|---|---|---|
| Cholesterol | 20.4mg | 7% | |
| Sodium | 1536.48mg | 64% | |
| Potassium | 4260.32mg | 91% | |
| Total Carbs | 67g | 22% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 55.45g | 222% | |
| Protein | 15.92g | 32% | |
| Vitamin C | 594.9mg | 992% | |
| Vitamin A | 24.7mg | 822% | |
| Iron | 2855.4mg | 15864% | |
| Calcium | 1354.6mg | 135% | |
| Amount Per 100 g | |||
| Calories | 246.57 Kcal (1032 kJ) | ||
| Calories from fat | 207.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.01g | 372% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 7% | |
| Sodium | 146.23mg | 64% | |
| Potassium | 405.47mg | 91% | |
| Total Carbs | 6.38g | 22% | |
| Sugars | 0.44g | 18% | |
| Dietary Fiber | 5.28g | 222% | |
| Protein | 1.51g | 32% | |
| Vitamin C | 56.6mg | 992% | |
| Vitamin A | 2.3mg | 822% | |
| Iron | 271.8mg | 15864% | |
| Calcium | 128.9mg | 135% | |
* 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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