San Francisco Bay Area restaurateur Faz Poursohi serves this sauce with sturgeon, but it goes well with any grilled fish.
2 cups lightly packed, rinsed and drained fresh basil leaves
1/2 cup lightly packed, rinsed and drained Italian parsley
1/2 cup chopped chives
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons drained capers
1 teaspoon anchovy paste
1/2 teaspoon chopped garlic
How to Make It
In a blender or food processor, combine 2 cups lightly packed, rinsed and drained fresh basil leaves; 1/2 cup lightly packed, rinsed and drained Italian parsley; 1/2 cup chopped chives; 1/4 cup olive oil; 2 tablespoons lemon juice; 4 teaspoons drained capers; 1 teaspoon anchovy paste; and 1/2 teaspoon chopped garlic. Whirl until puréed smooth, scraping container sides as needed. If making sauce up to 1 day ahead, cover and chill.