The food from John Gorham, chef of the Toro Bravo restaurant group in Portland, vibrates with big flavors; a perfect example is this herb-laden fresh sauce that's perfect for drizzling over the Northwest Seafood Boil or other steamed seafood. If you don't have fennel fronds, you can just add a bit more of the other herbs or use fresh dill instead.
Makes 1 3/4 cups (serving size: 1 tbsp.)
Total: 20 Minutes
Caloriesfromfat 98 %
Protein 0.2 g
Fat 10 g
Satfat 1.4 g
Carbohydrate 0.5 g
Fiber 0.2 g
Sodium 60 mg
Cholesterol 0.0 mg
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped chives
1/4 cup coarsely chopped fennel fronds or dill
1/4 cup coarsely chopped mint leaves
1/4 cup coarsely chopped tarragon
1/4 cup coarsely chopped shallots
2 tablespoons finely chopped capers
2 teaspoons coarsely chopped sage leaves
About 3/4 tsp. kosher salt
1 1/4 cups mild and fruity extra-virgin olive oil
Combine everything except oil in a small bowl. Whisk in oil. Taste and adjust salt. Chill overnight, if possible, so flavors can marry.
Make ahead: Up to 1 day, chilled; let come to room temperature.