Basil Anchovy Sauce
- 3 Cloves of Garlic (roughly chopped)
- 6 Anchovy Filets
- 1/4 Cup Toasted Walnuts
- 1 1/2 Tablespoons Capers (drained)
- 2 Tablespoons Breadcrumbs
- 1 1/2 Cups Basil Leaves (washed and dried)
- 1/2 Cup Italian Parsley Leaves (washed and dried)
- 2 Tablespoons White Wine Vinegar
- 1/2 Tablespoon Anchovy Oil (from jar of anchovies)
- 1/8 Teaspoon Freshly Ground Pepper
- 1/2 – 3/4 Cup Olive Oil
1. Add all ingredients, except olive oil, to the bowl of a food processor.
2.Begin to process the ingredients and slowly drizzle in the olive oil.
3.Continue adding olive oil until the desired consistency is reached.
This recipe makes a little more than 1 cup of sauce.
I used lemon basil when I made this, so there was a nice bit of lemon flavor. If you use regular basil and would like a hint of lemon, just add a squeeze of fresh lemon juice to the mixture (as much or as little as you like).
Preparation time: 15 Minutes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- 2 tablespoons milk, more if desired
- 1 teaspoon anchovy paste
- 1 clove garlic
- 1/2 teaspoon salt
Combine all ingredients in blender and blend until you have a thick, creamy green sauce.
TIP: Can be used as a dip or dressing.
TIP: For a thinner dressing, add more milk
TIP: Be sure to add mayonnaise and sour cream to blender first, so that the other ingredients “catch”.
- 1 small garlic clove
- 1 cup(s) packed basil leaves, coarsely chopped
- 1/4 cup(s) extra-virgin olive oil
- 1 1/2 tablespoon(s) Champagne vinegar
- pinch(s) of crushed red pepper
- Salt and freshly ground black pepper
1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.