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Fresh Herb Sauce

Yield 1/2 cup (serving size: 1 tablespoon)
Serve over fresh beans or peas, or halibut or grouper. Use within one week. Or you can freeze this pesto-like sauce in ice cube trays, transfer cubes to a zip-top plastic bag, and keep frozen for up to two months.

Ingredients

  • 1/2 cup loosely packed fresh parsley
  • 1/2 cup loosely packed fresh basil leaves
  • 3 tablespoons loosely packed mint leaves
  • 2 tablespoons chopped shallots
  • 2 tablespoons cold water
  • 1 tablespoon capers
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • Dash of crushed red pepper
  • 2 tablespoons extravirgin olive oil

Nutrition Information

  • calories 35
  • caloriesfromfat 93 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 0.3 g
  • carbohydrate 1.1 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 64 mg
  • calcium 12 mg

How to Make It

  1. Combine all ingredients except oil in a food processor, and process until herbs are finely minced. With processor on, slowly pour oil through food chute; process until well blended.