Green Sauce

By Moira Hodgson

Published March 7, 1987

Total Time
5 minutes
Rating
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Featured in: FOOD; POT AU FEU FOR A LARGE MEAL-IN-ONE

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Ingredients

Yield:10 servings

  • 1 small potato, boiled and peeled

  • ¾ cup parsley

  • 1 small can flat anchovie fillets, with their oil

  • 1 tablespoon capers

  • 1 clove garlic, peeled

  • ½ to ¾ cup olive oil

  • 1 to 2 tablespoons red-wine vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

3 grams carbs; 140 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 24 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop the potato coarsely and place in a food processor. Add the remaining ingredients except the vinegar and blend until smooth.

  2. Step 2

    Add the vinegar to taste and blend. Place the sauce in two small bowls.

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