Zesty Green Sauce

1:15 am on 10 February 2009

A version of salsa verde or green sauce that I call zesty green sauce. Useful to have at any time – works with just about everything including poached eggs on toast! (Tweaked from anchovy dressing for bean salad in Cooking Times). A food processor is best but it can be pounded by hand.

(Makes enough sauce for 4 servings of pasta.)


10 anchovy fillets, drained
2 cloves garlic
2 Tbsp capers, drained
3 Tbsp grain mustard
1 lemon, zested and juiced
2 Tbsp black olives, stoned
¼ cup each, basil and parsley, roughly chopped
8 – 10 Tbsp olive oil


Put anchovies, garlic, capers and mustard in food processor and pulse until combined. Add lemon zest and juice, olives and herbs and chop into the paste, then pulsing on and off add the oil. Store the sauce in a lidded jar and use when required, shaking it before use.

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