Jan 9, 2012
This sauce filled with bright, fresh herbs is the perfect match for grilled seafood, meat or veggies.
2 handfuls fresh Italian parsley
1 handful fresh mint
1 handful fresh basil
1 garlic clove
2 anchovy fillets
1 tbsp. capers
1 hard cooked egg, quartered (optional)
4 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
Salt and freshly ground pepper, to taste
Add fresh herbs, garlic, anchovy, capers, hard cooked egg, olive oil and red wine vinegar to food processor. Blend until smooth. Season the mixture with salt and pepper. Taste and adjust for seasoning.
Yield: Makes about 1 cup.