Author Notes
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
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Ingredients
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2 cups
fresh parsley leaves
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3
scallions (green onions, white and green parts), sliced
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1/2 cup
fresh dill sprigs
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3
anchovy fillets, drained
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3
cloves garlic, roughly chopped
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1 tablespoon
capers, drained
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6 tablespoons
fresh lemon juice
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3/4 cup
olive oil
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Salt and freshly ground black pepper, to taste
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2
hard-cooked eggs, finely chopped
Directions
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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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