Emerald Sauce for Steak & more!

Emerald Sauce for Steak & more!
Makes about ½ cup, enough sauce for about 4; can be doubled, but see note below. Makes a wonderful topping for grilled steaks.
Recipe for: GRASS-FED BEEF
Cut of Meat: steak
  • 1 cup coarsely chopped fresh parsley leaves, packed
  • ¼ cup coarsely chopped fresh basil leaves, packed
  • 2 mixed tablespoons coarsely chopped leaves of other soft green herbs, such as oregano, tarragon, thyme, cilantro, chervil or marjoram
  • 1 tablespoon minced garlic (about one fat clove)
  • 1 tablespoon capers, drained and rinsed
  • ¼ teaspoon coarse salt, plus more to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup olive oil
  • Freshly ground pepper to taste
  1. In a mortar combine herbs, garlic, capers, salt and lemon juice and pound to a paste with the pestle. (Alternately, pulse together in a food processor.)
  2. Add olive oil and pound or pulse until emulsified.
  3. Taste and adjust seasoning.
  4. Serve as a topping for pretty much anything including grilled meat, fish, tofu, vegetables or grains.
If you want to double the quantity, depending on the size of your mortar, you might need to pound the herbs down in two batches.

Freeze leftovers in ice cube trays for soups and stews in winter.

Recipe for Emerald Sauce for Grass Fed Beef

Photo by MELISSA PASANEN of the Burlington Free Press, Burlington, VT