Yields Makes about 3/4 cup
AuthorFaz Poursohi, San Francisco, California,
San Francisco Bay Area restaurateur Faz Poursohi serves this sauce with sturgeon, but it goes well with any grilled fish.

How to Make It

Step 1
1

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.

Step 2
2

Nutritional analysis per tablespoon.

Ingredients

 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
 1/2 teaspoon chopped garlic

Directions

Step 1
1

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.

Step 2
2

Nutritional analysis per tablespoon.

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