Ingredients
- 1 cup extra virgin olive oil
- 2 tomatoes, peeled, seeded and diced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh chervil or 1 teaspoon dried
- 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
- 1 teaspoon whole coriander seeds, crushed or 1 teaspoon ground
- 2 cloves garlic, chopped
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
998 calories; 108 grams fat; 15 grams saturated fat; 78 grams monounsaturated fat; 11 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 13 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Combine all ingredients in blender or food processor and process until well blended. Taste,adjusting seasoning if necessary.
- Pour into warm bowl and set in saucepan of hot water. Set aside to keep warm. Flavors will develop on standing.
- Sauce should be served lukewarm, not hot.
10 minutes
Dining and Cooking