Michael Chiarello's Easy Entertaining Deck by Michael Chiarello

Author:Michael Chiarello
Language: eng
Format: epub
Publisher: Chronicle Books
Published: 2007-04-13T04:00:00+00:00

SALSA GENOVESE

½ pound green olives, pitted

2 tablespoons pine nuts, toasted

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh thyme (optional)

½ teaspoon grated lemon zest

½ teaspoon rinsed, minced capers

1 small clove garlic, minced

6 tablespoons extra-virgin olive oil, plus more for storing

Pulse the olives in a food processor until well chopped. Add all the remaining ingredients except for the oil and pulse until nearly puréed. With the machine running, add the oil through the feed tube, puréeing until the mixture is almost smooth. Taste and adjust the seasoning.

Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days. Spoon the sauce over any white fish—baked, grilled, or poached, stir some into mayonnaise as a dip for artichokes, or use to prepare Bruschetta with Homemade Ricotta and Salsa Genovese (see Card 23).

MAKES 1 GENEROUS CUP

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