A sauce in spring green that goes with everything from asparagus to salmon to Easter hams and lambs (and the perfect place to put those leftover hard-boiled eggs). Adapted slightly from The Silver Palate Good Times Cookbook (Workman, 1985). —Genius Recipes
1 1/2 cups
fresh parsley leaves
scallions (green onions, white and green parts), sliced
fresh dill sprigs
anchovy fillets, drained
cloves garlic, roughly chopped
fresh lemon juice
Salt and freshly ground black pepper, to taste
hard-cooked eggs, finely chopped
In This Recipe
Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs.
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