C = cupT = tablespoont = teaspoon
⅓ C sliced almonds
1 clove garlic
½ t kosher salt
2 C fresh flat-leaf parsley
2 T capers
½ C extra-virgin olive oil
Toast ⅓ cup of sliced almonds in a dry skillet until golden. Remove from heat.
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.
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.
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.
Serve at room temperature. Eat up, Mama!
This herb sauce can be stored in the refrigerator for up to 5 days.
Jennifer Clair of
Home Cooking New York
This is a subscription feature. Please subscribe or log in to your account.