We think this green goodness shines thanks to the one-two flavor punch of capers and anchovies. Adding more olive oil turns it into a versatile salad dressing, too.
Makes 1 cup
2 garlic cloves, minced
1 tablespoon capers
3 anchovies, rinsed and minced
1 cup Italian flat-leaf parsley, stems and leaves, chopped
1/4 cup basil leaves, chopped
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
3 teaspoons lemon zest
3/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice (see note)
Add garlic, capers and anchovies to a food blender and pulse to create a paste.
Add the other ingredients, except the oil, and pulse.
Slowly add the oil with the machine running. Mixture should be slightly chunky.
NOTE Stir in lemon juice right before serving.
The sauce can be refrigerated for 1 to 2 weeks.
PAIRINGS
Fish, grilled chicken, tacos, baguette slices, scrambled eggs
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.