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

  1. Combine all ingredients in blender or food processor and process until well blended. Taste,adjusting seasoning if necessary.
  2. Pour into warm bowl and set in saucepan of hot water. Set aside to keep warm. Flavors will develop on standing.
  3. Sauce should be served lukewarm, not hot.

10 minutes

Dining and Cooking