 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Whole Roasted Branzino Ingredients:
1 tablespoon fresh breadcrumbs |
1 tablespoon sherry vinegar |
1 cup loosely packed fresh italian parsley leaves |
1 cup olive oil, divided |
1/3 cup loosely packed fresh basil leaves |
1/3 cup chopped fresh chives |
1 tablespoon fresh rosemary leaves |
1 tablespoon fresh oregano leaves |
1 tablespoon capers |
2 anchovy fillets |
1 teaspoon dijon mustard |
salt |
freshly ground black pepper |
Directions:
1. Soak breadcrumbs in sherry vinegar until very soft.
2. Process parsley and 1/2 cup oil in a blender or food processor until smooth. Add breadcrumb mixture, basil, and next 6 ingredients; pulse until pureed. Add remaining 1/2 cup oil slowly, pulsing until well blended. Season to taste with salt and pepper. Adjust consistency with additional oil, if necessary.
|
|