Recipe by Chef John
"This is about as primitive as it gets. Take some garlic, capers, anchovy, and parsley, and smash it up in a molcajete. Add a little oil and vinegar, possibly a pinch of salt and pepper, and you have maybe the world's greatest grilled meat condiment.
I guessed at these amounts as this is not a recipe that requires precise measurements; do everything to taste."
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2 large cloves
packed flat-leaf parsley leaves
white wine vinegar
Excellent and a beautiful sauce; I made this some time back and am finally posting the pic. We paired it with bacon-wrapped, stuffed rabbit medallions and was exquisite. I used a food processor to mix.
I made it for Mothers Day to accompany Puttenesca Sauce for spaghetti on homemade bread as a spread. Wow, it is not just for steak anymore. We are thinking it would be great as a white (green) sauce on pasta. Great stuff and as with so many other thing you can make it yours. I used some Truffel oil in the mix.
I made this with dinner the other night and it was fantastic!! I hate fish, so I was a little worried about the anchovy paste, but it's honestly delicious!! :) Thank you, Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Green Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 135
** Calories from Fat: 123
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