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Green Herb & Caper Sauce

Scott Phillips

Yield: Yields about 1/2 cup.



  • 1 lemon
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed basil leaves
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. pine nuts
  • 2 tsp. drained and rinsed capers
  • 1 clove garlic
  • Kosher salt to taste

Nutritional Information

  • Nutritional Sample Size per Tbs
  • Calories (kcal) : 60
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1


  • Using a vegetable peeler, peel two lengthwise strips of zest from the lemon. Halve the lemon and squeeze out 1-1/2 Tbs. of juice. In a chopper, combine the lemon zest and juice with the herbs, olive oil, pine nuts, capers, and garlic. Pulse until the sauce has the somewhat coarse consistency of a pesto. Season to taste with salt.


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