Parsley Sauce

Name: Parsley Sauce
Yield: makes about 3/4 cup
Ingredients: 1 cup firmly packed fresh flat-leaf parsley leaves; 3 tablespoons capers, drained and rinsed; 2 anchovies in oil, drained; 3 garlic cloves, coarsely chopped; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil

December 9, 2011

Like pesto, this no-cook green sauce can be used in many ways. It’s awesome spooned over grilled vegetables, fish, chicken, pork, and lamb or served as a dip for crudités or focaccia. The parsley sauce can be made ahead of time and refrigerated, but is best when blended at the last minute to keep the deep green color. It’s featured throughout the book in recipes from parsley croutons (page 175) and Roasted Cauliflower (page 186) to Creamy Parsley Dressing (page 87).

Recipe notes

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