Awwww…Green Sauce, you beautiful babe you! You’re pretty, smart and voted most likely to succeed! Dinner parties are more interesting when you’re invited as you simply light up the table! Vegetables are more vibrant when you’re around. Even the humble grilled cheese breathes a breath of fresh air when you come to call.
Green Sauce is relatively new to my kitchen but has quickly sprung to the top of my “must have” list. Although this saucy babe shares similar ingredients with Salsa Verde, Chimichurri or Pesto (all of which I greatly enjoy), I find Green Sauce to be something quite different and delicious in its own right. The parsley and basil swim around beautifully in the most perfectly salty/citrusy bath, lending a freshness to almost anything with which its is paired. My “go-to” for a quick dinner party is Seared Steak with Green Sauce. It’s fancy without being snobby, never takes itself too seriously but always completely consumed to the great delight of my guests.
I’m a big believer that sauce should enhance the food…not smother the food. It should be a compliment to the dish…not overwhelming to it. I find this sauce always delivers!
I recently dined at a fantastic New Orleans restaurant, Peche Seafood Grille, on Magazine Street. One of the dishes we ordered that evening was whole Red Fish, the quintessential fish of choice for locals. Upon arrival to the table I was delighted to find that the entire top of the fish was covered with their version of Green Sauce! What a compliment to this beautifully prepared dish! I have also recently noted that one of Nashville’s acclaimed restaurants, Husk, also serves their version of Green Sauce with beef dishes.
GREEN SAUCE
- Two cups packed flat leafed parsley leaves
- One cup packed Basil leaves
- One garlic clove
- 2 tsp. capers
- 2 anchovy fillets
- pinch red pepper flakes
- 1/2 to 3/4 cup olive oil
- Juice of one lemon
- Pinch of salt
Place all ingredients except olive oil in food processor or blender (blender will produce a 
smoother sauce and this is what I prefer) and pulse until leaves are broken down. Stream in the olive oil, more for a loose sauce, less for one that is more dense. Do not over puree’ but, instead, keep it a bit course in nature.
Serve atop meat or vegetables on a large platter or in a bowl for passing.
Recipe compliments: Food 52 (my favorite food blog!)
Try your own variations with all three of these versatile sauces and share your results in the comments! I just love hearing from you guys!!! Cheers!!!
Peach and the Willow 