Faz's Herb Sauce

San Francisco Bay Area restaurateur Faz Poursohi serves this sauce with sturgeon, but it goes well with any grilled fish.

Yield: Makes about 3/4 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 93%
  • Protein: 0.2g
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Carbohydrate: 0.6g
  • Fiber: 0.3g
  • Sodium: 67mg
  • Cholesterol: 0.1mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Nutritional analysis per tablespoon.
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