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.
Rachael says
May 12, 2012 at 10:54 AMThat looks delicious! How essential are the bread crumbs?
Chris says
May 12, 2012 at 1:23 PMThey don’t have to be fresh, but I think you do need them to absorb some of the liquid.
Greensauce says
August 12, 2012 at 10:21 AMHi, 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.