Not to be eaten with chips. This is a great sauce of Italian origin that can be used in many dishes. I first had it served on grilled swordfish that my aunt prepared. I use many variations of this sauce regularly with poultry, game, seafood vedeg.... You name it and probably you'll like it.
The basic sauce is as follows:
Blend in a food processor 1 bunch each of Cilantro, Flat Leaf Parsley & Mint. Slowly add around 2 tablespoons while it blends to make a hearty paste. This is quite good itself as a garnish.
Usually anchovy or capers (or both like I do) and garlic to taste is added and blended, sometimes a bit of Dijon is added to this.
Another version blends in 1/4 of a cucumber, sans skin, and a fresh or smoked chili of your choice (I like a green Thai or two) with slightly less oil.
When in need of a quick, delicious, multi-purpose cold sauce this is an excellent and easy choice.
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