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Parsley-Walnut Sauce

Scott Phillips

Yield: Yields 1-1/3 cups

Servings: 8

Don’t be afraid of the anchovy in this sauce; it’s there to deepen the flavor without adding a fishy taste. The sauce is great with Sear-Roasted Beef Tenderloin, and it’s delicious paired with roast chicken, pork, or lamb, too.


  • 1/2 cup walnut pieces, toasted
  • 2 cups (2 oz.) packed fresh flat-leaf parsley
  • 1/2 cup packed mix of fresh tender herbs, such as tarragon, mint, and basil
  • 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
  • 1 Tbs. finely chopped shallot
  • 2 medium cloves garlic, lightly crushed
  • 2 tsp. fresh lemon juice; more as needed
  • 1/2 tsp. finely grated lemon zest
  • Kosher salt
  • 1/2 cup roasted walnut oil
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 115
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 2


  • Pulse the walnuts in a food processor until finely chopped. Add the parsley, mixed herbs, anchovy, shallot, garlic, lemon juice and zest, 1/2 tsp. salt, and 1/4 cup water and pulse to a coarse purée. With the motor running, add the oil through the feed tube and process until combined. Add more water if necessary for a thick but pourable consistency. Season with 1/4 tsp. pepper and to taste with more salt or lemon juice.

Make Ahead Tips

The sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.


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