Like pesto, this no-cook green sauce can be used in many ways. It’s awesome spooned over grilled vegetables, fish, chicken, pork, and lamb or served as a dip for crudités or focaccia. The parsley sauce can be made ahead of time and refrigerated, but is best when blended at the last minute to keep the deep green color. It’s featured throughout the book in recipes from parsley croutons (page 175) and Roasted Cauliflower (page 186) to Creamy Parsley Dressing (page 87).
Recipe information
Yield
makes about 3/4 cup
Ingredients
1 cup firmly packed fresh flat-leaf parsley leaves
3 tablespoons capers, drained and rinsed
2 anchovies in oil, drained
3 garlic cloves, coarsely chopped
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Preparation
Put the parsley, capers, anchovies, garlic, pepper, and oil in a blender. Puree until the mixture is completely smooth and bright green. The sauce should be wet and slightly soupy in consistency.
