Sauce verte

Fresh basil, 2/3 cup
Green onion, coarsely chopped, 2
Fresh Italian parsley, 2 tbsp
Capers, drained, 3 tbsp
Lemon juice, freshly squeezed, 2 tbsp
Dijon mustard, 2 tsp
Garlic, crushed and finely chopped, 2-3 cloves
Extra-virgin olive oil, 3 tbsp
Salt and freshly ground pepper to taste

1. Purée all ingredients in a food processor or immersion blender.

The story:
Toss with sautéed or roasted vegetables (zucchini or green beans are good, as suggested in the recipe) or pasta, serve as a dip with crisp wedges of red bell pepper, or drizzle over chicken or fish. There are lots of options for this easy, classic French sauce.

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