Sauce Verte

Ingredients

• 1 cup chopped flat-leaf parsley
• ½ cup chopped chervil leaves
• ½ cup chopped chives
• 2 cloves garlic, peeled and chopped
• 1 shallot, peeled and chopped
• ½ teaspoon chopped anchovy
• ¼ cup capers
• 1 tablespoon fresh lemon juice
• 1 cup extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    167 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams cholesterol; 72 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups

Preparation

1. In a blender, combine parsley, chervil, chives, garlic, shallot, anchovy, capers and lemon juice. Pulse to puree. With the motor running, very slowly add the oil until it is thoroughly incorporated. Transfer to a bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.