This is a natty little sauce that is super-tasty and fool-proof/ lobotomy-friendly — I know you will fall in love with it. It was created one evening as I was concocting a makeshift salsa verde-cum-gremolata to go with some pan-fried rib-eye steak. I only had parsley, capers and anchovies, though, so I was going to make do with that, but then I spied half an avo at the back of the fridge, and (insert New Year's Eve fireworks and popping Champagne corks here) a star of a sauce was born.
It has all the punchy flavour of salsa verda, but the avo gives it a creamy, saucy quality that holds everything together beautifully... It also improves the texture. The trick is to chop everything up as finely as you can (you could use a food processor, but I think good ol' elbow grease and a sharp knife get a better texture).
Apart from being ridiculously easy to make, this sauce is amazingly versatile. You can take it in any direction you like by adding one or more of the following: chilli, garlic, lemon juice/zest, basil, and/or very finely diced red onion for a salsa-type effect.
Of course, it's only as good as the ingredients you use — I'm a fan of the bottled anchovies from Woolies, but tinned are even better; watery avo won't work for this, you want the creamy variety; capers... buy the best you can afford.
The sauce is unbelievable smeared over a seared, bloody fillet (particularly with some buttered ciabatta slices and this minty tomato salad with balsamic dressing), but it's also gorgeous on bruschetta as a starter, or tossed with al dente linguini and chopped tomato.
What do you think?
Is it as good for you as it is for me?
Amazing avocado sauce
2 large handfuls (about 60g) flatleaf parsley
6 anchovy fillets
1 cup capers, drained
1 medium/large avocado, mashed
Finely chop the flatleaf parsley, then the anchovy fillets, then the capers. Then chop everything together so it's well-combined. Add to the avocado, mix well and serve.
This makes enough to smear generously over four seared fillets, or mix in with enough pasta for four people (about 450g linguini).
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