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Ingredients
1 anchovy, preferably packed in salt, rinsed and cleaned
2 cloves garlic, peeled
1 tablespoon capers
1 teaspoon fresh marjoram leaves
¼ cup mint, chopped
1 cup parsley leaves, tightly packed
¾ cup olive oil, more or less
¼ cup chopped or slivered almonds, preferably toasted
Nutritional analysis per serving
2 grams carbs; 1 milligram cholesterol; 206 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 1 gram fiber; 32 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
- Step 1
In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
- Step 2
Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.
Private Notes