Salsa alle Erbe

Name: Salsa alle Erbe (Herb Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 2 tablespoons chicken or vegetable stock; 2 tablespoons chicken or vegetable stock; Sea salt; Grated rind ½ lime; 1 garlic clove, finely chopped; 100 g (4 oz) butter; 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 25 g (1 oz) pine kernels; 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); 8 tablespoons very finely chopped mixed herbs (chervil, parsley, chives, basil, mint, sage, rosemary and fennel leaves); Freshly ground black pepper; ½ small onion, finely chopped; 4 tablespoons extra virgin olive oil

Herb Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

This is my recipe for herb sauce. Please try it and vary it according to your taste, increasing one or other of the herbs, or taking away one altogether. The important thing is that you cook it to your taste. Like pesto, it can be used for a variety of savoury pasta dishes.

Ingredients

½ small onion, finely chopped
4 tablespoons extra virgin olive oil
100 g (

Europe
Italy
Sauce
Mediterranean
Gluten-free

Method

Fry the onion gently in the oil and half the butter until soft without colouring. Add the garlic and pine kernels and fry for 2 minutes. Stir in the herbs, stock, lime, the remaining butter, season to taste and serve. Be quick as it is vital you do not ‘cook’ the herbs but just warm them up.