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The Good-On-Everything Green Sauce

Yields

1 cup

Key

C = cup
T = tablespoon
t = teaspoon

Ingredients

  • ⅓ C sliced almonds

  • 1 clove garlic

  • ½ t kosher salt

  • 1 lemon

  • 2 C fresh flat-leaf parsley

  • 2 anchovies

  • 2 T capers

  • ½ C extra-virgin olive oil

Directions

  1. Toast ⅓ cup of sliced almonds in a dry skillet until golden. Remove from heat.

  2. In the bowl of a food processor, combine toasted almonds, 1 clove of garlic, and ½ teaspoon of kosher salt. Blend until very finely ground. 

  3. Remove cover to add more ingredients: squeeze the juice of 1 lemon, 2 cups of fresh flat-leaf parsley, 2 anchovies, 2 tablespoons of capers and purée until roughly chopped.

  4. With the machine running, drizzle in the ½ cup of extra-virgin olive oil until it makes a smooth sauce, scraping down the sides of the processor with a rubber spatula. 

  5. Serve at room temperature. Eat up, Mama!

  6. This herb sauce can be stored in the refrigerator for up to 5 days.

Recipe By

Jennifer Clair
of Home Cooking New York

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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