Chef John's Green Sauce
Ingredients15 m servings 135 cals
- Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
- Stir oil and vinegar into parsley mixture.
- Cook's Note:
- You can use any vinegar or lemon juice in place of white wine vinegar.
Per Serving: 135 calories; 13.7 g fat; 3 g carbohydrates; 1.1 g protein; 1 mg cholesterol; 481 mg sodium. Full nutrition
ReviewsRead all reviews 4
Excellent and a beautiful sauce; I made this some time back and am finally posting the pic. We paired it with bacon-wrapped, stuffed rabbit medallions and was exquisite. I used a food processor ...
I made this with dinner the other night and it was fantastic!! I hate fish, so I was a little worried about the anchovy paste, but it's honestly delicious!! :) Thank you, Chef John!
I didn't have parsley, use the fresh cilantro in my garden. (I love cilantro) It was great!!