Green Sauce
We have many variations on green sauce, but here’s the one we just used:
Add
- ½ cup pitted meaty green olives
- 1 cup fresh parsley leaves
- 1 small bunch chopped scallions or chives
- 1 garlic clove6 anchovy filets
- juice of half a lemon
to a food processor.
Purée, drizzling in about 1 cup extra-virgin olive oil. Transfer to a bowl.
Stir in about 1 tablespoon finely chopped preserved lemon rind, if you have some on hand 1–2 tablespoons capers.
Adjust seasonings.
Spoon this versatile sauce onto fish, vegetables, scrambled eggs, a plate of pasta garnished with grated parmesan and toasted bread crumbs, sliced fresh mozzarella, boiled potatoes
