The Silver Palate's Green Sauce

By garciamoss

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).

Ingredients

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

Details

Adapted from food52.com

Preparation

Step 1

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.