Fresh Summer Sauce
Recipe Blog Post
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
2 ½ cups fresh parsley, leaves and small tender stems only
2 large lemons, zested and juiced
¼ cup fresh chopped oregano
¼ cup toasted sliced almonds
3 tablespoons capers
¾ cup O&V Unflavored EVOO *
¼ teaspoon kosher salt
½ teaspoon black pepper
½ cup finely chopped O&V Pomodoro della Mamma sun dried tomatoes *
Preparation
Grate the zest of the lemons into a plate, then juice the two lemons into a bowl.
In a food processor, add in lemon zest, parsley, almonds and oregano. Cover and pulse until finely chopped. Add capers and pulse 3-4 times to combine
Add lemon juice, EVOO, salt, pepper, cover and pulse again (about 10-12 pulses) until it combines to a saucy paste. Remove to a bowl, and stir in the chopped sundried tomatoes. Taste and adjust seasoning as needed.
Serve over salmon, grilled meats, baked potatoes, toss with fresh tomatoes and mozzarella or simply shmear on a crostini as an appetizer.
Serves 8-10
Active time: 10 minutes Total Time: 10 minutes
Notes
* Substitute the Pomodoro della Mamma semi dried tomatoes with a Pomodori Pistachio & Almond Tapenade for a slightly different take on the sauce. If you use another sundried tomato, pick a nice high-quality one that is not gritty or chewy as the quality of the product will significantly impact the flavor and consistency of this sauce
You can substitute the Unflavored EVOO with a Basil EVOO or Tuscan Herb EVOO or use your favorite high-end extra virgin olive oil.
All highlighted products are available at Oil & Vinegar stores.
Categories: Sauce, Gluten Free, Vegan, Vegetarian, Dairy Free, Accompaniment, Dressing, Unflavored EVOO, Snacks & Sides, Pomodoro Della Mamma, Pomodori Pistachio & Almond Tapenade,
