Though many countries have their version of this sauce, the best known is from Italy. The Italians traditionally serve this “green sauce” with boiled meats. But its deep green, piquant flavor complements everything from fish to steamed vegetables. We like to stir a spoonful into soups, vinaigrettes, beans, and stews. Substitute basil for a more Italian flavor.
- 2 cups fresh parsley leaves, chopped
- ½ cup pitted Castelvetrano or other green olives, chopped
- 4 scallions, trimmed and chopped
- 4 sprigs tarragon, chopped
- 3 anchovy fillets, chopped
- 1 clove garlic, peeled and minced
- 1 tablespoon capers
- 2 tablespoons white wine vinegar or fresh lemon juice
- 1 cup extra-virgin olive oil
- Freshly ground black pepper
Put the parsley, olives, scallions, tarragon, anchovies, garlic, capers, vinegar, and olive oil into a medium bowl and stir well. Season with salt and pepper. Adjust the flavors with a little more vinegar if you want a brighter, sharper flavored sauce, or with more olive oil if you want it milder.