Fresh Herb Sauce

recipe
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.
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Yield:

1/2 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Bill & Cheryl Jamison,

June 2008
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