This sauce is easy to make but pairs especially well with chicken or a sturdy fish like salmon. (It goes well with red meat too.) It is not unlike chimichurri, a classic Argentinian green sauce.
When I can, I like to make this the night before I’m going to serve it, since the flavor can sometimes be a bit sharp just after it’s been made.
Green Sauce for Meat, Fish, or Poultry Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 cup
Ingredients
- 1 bunch Italian parsley
- 3/8 - ½ cup packed basil leaves
- 1 can 2 ounces anchovy fillets, drained
- 1 shallot chopped
- 2 cloves garlic crushed
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup plain bread crumbs
- Freshly ground black pepper
- up to ½ cup extra virgin olive oil
Instructions
- Puree all ingredients except olive oil in a food processor or blender until smooth.
- With the motor running, slowly pour in the olive oil until the mixture is thick but pourable.
That looks delicious! How essential are the bread crumbs?
They don’t have to be fresh, but I think you do need them to absorb some of the liquid.
Hi, I´m starting a blog about the Frankfurt Green Sauce. It´s a bit different than that one you posted here, but your recipe also sounds very well. I´ll try it. Thanks for posting.