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Ingredientes
- 1 lrg bunch flat leaf parsley
- 1 bn fresh basil
- 1 handf fresh mint leaves
- 3 clv garlic peeled
- 100 gm salted capers prepared (qv)
- 100 gm salted anchovies prepared(qv)
- 2 Tbsp. red wine vinegar
- 5 Tbsp. extra virgin extra virgin olive oil
- 1 Tbsp. Dijon mustard sea salt freshly grnd black pepper
Direcciones
- If using a food processor pulse chop the parsley basil mint garlic capers and anchovies till roughly blended.
- Transfer to a large bowl and add in the vinegar.
- Slowly pour in the extra virgin olive oil stirring constantly and finally add in the mustard.
- Check for seasoning.
- This sauce may also be prepared by hand on a board preferably using a mezzaluna.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 768 | |
| Calories from Fat 648 | 84% |
| Total Fat 73.25g | 92% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 3074mg | 128% |
| Potassium 473mg | 14% |
| Total Carbs 7.63g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.5g | 0% |
| Protein 23.26g | 37% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
