This tart, bright, creamy sauce from Nigel Slater is one of my favorite everyday sauces. It goes with just about any fish or meat and is especially tasty paired with roasted or broiled tomatoes and shallots. It's even great with pasta.
As I was researching this recipe, I discovered that 'green sauce' is a term that is used widely in Italy, France, and Germany to mean an herb-based sauce (the French use tarragon and call it sauce verte; the Italians use parsley and capers and call it salsa verde; and the Germans use borage, sorrel, chives, and chevril and called it Grüne Sosse).
Nigel calls this recipe 'salsa verde' because it's most similar to the Italian version, but he adds mint and lemon, which paired with anchovy, capers, parsley, and basil, gives the sauce a mysterious, name-that-flavor quality.
Serves 4 - 6
a large bunch of parsley, stalks removed
6 bushy sprigs of mint
a large handful of basil leaves
2 cloves of garlic, crushed
1 tablespoon or so of Dijon mustard
8 anchovy fillets, rinsed
3 tablespoons capers, rinsed
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Place everything except the olive oil and lemon juice in a food processor and blend until smooth. Then slowly pour in the olive oil. Add the lemon juice at the end and season with salt and pepper.