60 minutes
A vibrant and fresh sauce perfect for elevating a variety of dishes with its harmonious blend of herbs, olives, capers, and citrus.
Fresh Flat-Leaf Parsley, finely chopped
cups
Fresh Basil, finely chopped
cups
Buttery Green Olives, pitted, finely chopped
cups
Cornichon, finely chopped
tablespoons
Shallots, minced
tablespoons
Capers, drained, coarsely chopped
tablespoons
Fresh Hot Chile, minced
teaspoons
Lemon Zest, finely grated
teaspoons
Anchovy Fillets, drained, minced
each
Garlic, minced
cloves
tablespoons
tablespoons
to taste
to taste
1. Combine Ingredients
In a large bowl, combine the finely chopped parsley, basil, olives, cornichon, shallot, capers, chile, lemon zest, anchovies, and garlic. Mix thoroughly to ensure the flavors are distributed evenly.
2. Stir in Olive Oil and Citrus Juices
Stir in the extra-virgin olive oil, lemon juice, and lime juice until well combined. Taste and season with kosher salt and freshly ground black pepper to your liking.
3. Rest and Final Adjustments
Let the sauce rest for 30 minutes at room temperature. After 30 minutes, taste the sauce again and adjust the seasoning with more salt, pepper, or citrus juices if needed.
4. Store and Optional Additions
Store the sauce in an airtight container in the refrigerator for up to 2 days. For an extra touch, consider adding diced tomato, fresh mint and/or tarragon, or finely chopped hard-cooked egg before serving.
Toss it with warm pasta, perhaps adding some grated Parmesan or Pecorino cheese and extra virgin olive oil for a quick and flavorful meal.
Thin out the sauce with more olive oil and vinegar to create a French Riviera-inspired dressing for salads.
Drizzle it over a Mediterranean-inspired grain bowl with quinoa, olives, cherry tomatoes, cucumbers, and feta cheese.
Blend the sauce until smooth and spread it on sandwiches or use it as a base for a vegetable or meat panini.
Use the sauce as a marinade for chicken, fish, or lamb before grilling or roasting to infuse the meat with Provencal flavors.
Choose vibrant, aromatic herbs that are free from wilting or browning for the best flavor.
Use high-quality extra-virgin olive oil as a flavor carrier that complements the herbs.
Rinse and pat herbs dry before chopping, and chop just before using to retain essential oils and flavor.
Use freshly squeezed lemon juice or well-aged vinegar to brighten the sauce without overwhelming.
Garnish with whole herb leaves and a drizzle of olive oil before serving for added flavor and presentation.
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