Green sauce

Green sauce

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

A great all-purpose sauce that can be made with endless variations. Try substituting any green herb, such as dill, mint or chervil. Don’t be tempted to add lemon juice or the sauce will lose its lovely vibrant green colour. The capers, olives and gherkins will add enough acidity to balance the olive oil. Serve with all kinds of seafood, but especially kalamari and chargrilled cuttlefish.

Ingredients

Quantity Ingredient
2 cups flat-leaf parsley
1/2 cup fresh oregano leaves
3 tablespoons capers
2 gherkins
1 garlic clove
1/2 cup green olives, pitted
2 anchovies
120ml extra virgin olive oil
freshly ground black pepper, to taste

Method

  1. Place all the ingredients in the bowl of a food processor and whiz to combine.
  2. Use straight away or store in an airtight jar in the fridge for up to 3 days.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again