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Ingredients
1 cup chopped flat-leaf parsley
½ cup chopped chervil leaves
½ cup chopped chives
2 cloves garlic, peeled and chopped
1 shallot, peeled and chopped
½ teaspoon chopped anchovy
¼ cup capers
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
Nutritional analysis per serving
7 grams carbs; 1 milligram cholesterol; 673 calories; 53 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 73 grams fat; 2 grams fiber; 347 milligrams sodium; 2 grams protein; 2 grams sugar
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 blender, combine parsley, chervil, chives, garlic, shallot, anchovy, capers and lemon juice. Pulse to puree. With the motor running, very slowly add the oil until it is thoroughly incorporated. Transfer to a bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.
Private Notes
Comments
Love this recipe. It's great on mild-tasting white fish. It's fairly easy to grow Chervil in a flower pot if you can't find it. Follow chervil growing instructions carefully.