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Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1 Yukon gold potato (3 ounces), peeled and sliced
2 bunches fresh flat-leaf parsley, roughly chopped (2 1/2 cups chopped)
1/2 small red onion, chopped (about 3 ounces)
6 cornichons, finely chopped
2 cloves garlic, finely chopped
2 slices (each 1 inch wide) green bell pepper, finely chopped
4 tablespoons capers
1 teaspoon crushed red-pepper flakes
1 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Salt and freshly ground black pepper
Gallery
Recipe Summary
Yield: Makes 2 cups
Gallery
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1 Yukon gold potato (3 ounces), peeled and sliced
- 2 bunches fresh flat-leaf parsley, roughly chopped (2 1/2 cups chopped)
- 1/2 small red onion, chopped (about 3 ounces)
- 6 cornichons, finely chopped
- 2 cloves garlic, finely chopped
- 2 slices (each 1 inch wide) green bell pepper, finely chopped
- 4 tablespoons capers
- 1 teaspoon crushed red-pepper flakes
- 1 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- Salt and freshly ground black pepper
Directions
Place the potato in a small saucepan; cover with cold water. Place over high heat; bring to boil. Reduce heat to medium, and simmer until tender, 8 to 10 minutes. Drain, and mash very well with a fork; set aside.
Combine remaining ingredients in the bowl of a food processor, and pulse briefly until mixture is coarsely pureed. Transfer mixture to a medium bowl; whisk in reserved potato until well combined. Season with salt and pepper, cover, and transfer to the refrigerator.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Green Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Green Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest