Fresh Herb Sauce

Name: Fresh Herb Sauce
Yield: 1/2 cup (serving size: 1 tablespoon)
Ingredients: ½ cup loosely packed fresh parsley; ½ 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; ⅛ teaspoon kosher salt; Dash of crushed red pepper; 2 tablespoons extravirgin olive oil

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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.

By Bill & Cheryl Jamison

Recipe by Cooking Light June 2008

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Fresh Herb Sauce

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Fresh Herb Sauce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

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