Italian Green Sauce
serves 2-4
The balance of salty capers and fresh herbs is a perfect topping for fish or meat and is also wonderful spread onto crostini with a slice of vine-ripe tomato and fresh mozzarella. Freeze any extra to brighten a winter day.
4 slices Italian bread
3 tablespoons capers, rinsed and drained
6 anchovy filets
3 cloves garlic, peeled
2/3 cup fresh parsley leaves
1/4 cup fresh basil leaves
1 tablespoon fresh lemon juice
2/3 cup olive oil
prep: 5 minutes
total: 10 minutes
food processor (or blender)
Combine the bread, capers, anchovies, garlic, parsley, basil, and lemon juice in a food processor or blender. Purée for 10 seconds, then drizzle in the olive oil in a thin stream. Season to taste with salt and pepper and serve room temperature or chilled as a sauce for fish and meat.
