This fresh green sauce is perfect over fish or chicken, tossed with rice or pasta, or even as a topping for eggs. There are just a few anchovies in the mix, adding umami and a salty richness. It’s entirely possible that even people who think they don’t like anchovies will love this sauce.
Use a salad spinner to wash and dry the herbs. Simply pick the leaves from the stems and lightly pack them into the measuring cup, then dump them into the salad spinner. Cover with cold water and swish the leaves to remove any grit. Lift out the spinner basket and pour out the water, then spin-dry.
If you prefer, you can replace some of the parsley with additional mint.
Image credit: Colin Erricson
Courtesy of 300 Best Blender Recipes Using Your Vitamix by Robin Asbell © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.