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Under 30 Minutes

Mixed Herb Sauce

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups
Mixed Herb Sauce

Source: Martha Stewart Living

Ingredients

  • 1 1/2 cups lightly packed fresh flat-leaf parsley leaves
  • 1 1/2 cups lightly packed fresh mint leaves
  • 1/4 cup lightly packed fresh oregano leaves
  • 40 small fresh lemon-balm leaves (available at farmers' markets and marxfoods.com)
  • 2 cloves garlic, minced
  • 1 teaspoon minced Thai bird chile
  • 2 teaspoons whole pink peppercorns (available at penzeys.com), crushed
  • 4 anchovy fillets, preferably packed in oil (from a 4.2-ounce jar), minced
  • 1 cup extra-virgin olive oil
  • 1 teaspoon flaky sea salt, such as Maldon
  • 1/4 cup cider vinegar

Directions

  1. Pulse herbs, garlic, chile, peppercorns, and anchovies in a food processor until finely chopped. Add oil; pulse to a paste. Add salt and vinegar; pulse to combine.

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