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

Faz Poursohi, San Francisco, California
Recipe by Sunset August 1999


Recipe Summary

Makes about 3/4 cup


Ingredient Checklist


Instructions Checklist
  • 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.

  • Nutritional analysis per tablespoon.

Nutrition Facts

44 calories; calories from fat 93%; protein 0.2g; fat 4.6g; saturated fat 0.6g; carbohydrates 0.6g; fiber 0.3g; sodium 67mg; cholesterol 0.1mg.