• 30minutes
  • 90calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 medium cloves garlic, unpeeled

  2. 1 cup coarsely chopped fresh parsley

  3. 4 anchovy fillets

  4. 2 tablespoons capers, rinsed

  5. 2 tablespoons chopped fresh basil or mint or 1 tablespoon chopped fresh tarragon

  6. 1 tablespoon finely grated lemon zest (see Tip)

  7. 2/3 cup extra-virgin olive oil

  8. 1/4 teaspoon salt

  9. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Place garlic in a small saucepan and cover with 1/2 inch of cold water. Bring to a boil over high heat. As soon as the water boils, drain, add 1/2 inch of water to the pan and bring to a boil again. Drain and rinse under cold water until cool enough to handle. Peel and coarsely chop.

  2. Place the garlic, parsley, anchovies, capers, basil (or mint or tarragon) and lemon zest in a food processor or blender. With the motor running, slowly add oil until just blended. The sauce should still have a little texture. Season with salt and pepper.


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