Faz’s Herb Sauce

Yields Makes about 3/4 cup
AuthorFaz Poursohi, San Francisco, California,
San Francisco Bay Area restaurateur Faz Poursohi serves this sauce with sturgeon, but it goes well with any grilled fish.

Ingredients

 2 cups lightly packed, rinsed and drained fresh basil leaves
 1/2 cup lightly packed, rinsed and drained Italian parsley
 1/2 cup chopped chives
 1/4 cup olive oil
 2 tablespoons lemon juice
 4 teaspoons drained capers
 1 teaspoon anchovy paste
 1/2 teaspoon chopped garlic
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories44
% Daily Value *
Total Fat 4.6g6%
Saturated Fat 0.6g3%
Cholesterol 0.1mg1%
Sodium 67mg3%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.3g2%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a blender or food processor, combine 2 cups lightly packed, rinsed and drained fresh basil leaves; 1/2 cup lightly packed, rinsed and drained Italian parsley; 1/2 cup chopped chives; 1/4 cup olive oil; 2 tablespoons lemon juice; 4 teaspoons drained capers; 1 teaspoon anchovy paste; and 1/2 teaspoon chopped garlic. Whirl until puréed smooth, scraping container sides as needed. If making sauce up to 1 day ahead, cover and chill.

Step 2
2

Nutritional analysis per tablespoon.

Ingredients

 2 cups lightly packed, rinsed and drained fresh basil leaves
 1/2 cup lightly packed, rinsed and drained Italian parsley
 1/2 cup chopped chives
 1/4 cup olive oil
 2 tablespoons lemon juice
 4 teaspoons drained capers
 1 teaspoon anchovy paste
 1/2 teaspoon chopped garlic
Faz’s Herb Sauce
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