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Basque-Style Green Sauce

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Yield Makes 2/3 cup
Basque-Style Green Sauce is a blend of chopped parsley, oregano, and basil leaves mixed with olive oil, sherry vinegar, and seasonings. This version of green sauce has a hit of jalapenos for extra pop.


  • 4 chopped garlic cloves
  • 2 bay leaves
  • 4 jalapeños (seeds removed if desired, and chopped)
  • 1/2 teaspoon sea salt
  • 2 tablespoons sherry vinegar
  • 1/4 cup finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh oregano leaves
  • 2 tablespoons finely chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil

Nutrition Information

  • calories 195
  • fat 10.7 g
  • satfat 2.6 g
  • monofat 6.1 g
  • polyfat 0.8 g
  • protein 14 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 37 mg
  • iron 2 mg
  • sodium 455 mg
  • calcium 19 mg

How to Make It

  1. In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.

  2. Note: Nutritional analysis includes Basque Beef Tenderloin Crostini (serving size: 2 crostini).