This vibrant sauce is a perfect balance of salty, briny, and zesty flavors. Featuring pitted Sicilian green olives, fresh lemon zest, anchovies, and capers, it creates a rich, emulsified texture similar to a tapenade or aioli. The anchovies melt into the mixture, adding depth without a fishy taste, while the lemon provides a fresh, aromatic lift. Ideal for spreading on grilled bread, serving alongside roasted vegetables, or tossing with pasta for a quick weeknight meal. It’s simple to make with pantry staples and keeps well in the fridge for future use.
Lemon Recipe
Description
This vibrant sauce is a perfect balance of salty, briny, and zesty flavors. Featuring pitted Sicilian green olives, fresh lemon zest, anchovies, and capers, it creates a rich, emulsified texture similar to a tapenade or aioli. The anchovies melt into the mixture, adding depth without a fishy taste, while the lemon provides a fresh, aromatic lift. Ideal for spreading on grilled bread, serving alongside roasted vegetables, or tossing with pasta for a quick weeknight meal. It&# 226;ÂÂs simple to make with pantry staples and keeps well in the fridge for future use.Ingredients
Directions
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Place the pitted Sicilian green olives in a food processor bowl.
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Add the finely grated lemon zest, anchovies, and capers to the processor.
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Process the mixture until the ingredients are finely chopped and almost smooth.
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With the motor running, gradually drizzle in the 1/2 cup of olive oil in a thin, steady stream.
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Continue processing until the sauce is fully emulsified, thick, and creamy.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 129.7kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 1.1g6%
- Cholesterol 51.0mg17%
- Sodium 1010.4mg43%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 2.5g10%
- Sugars 2.9g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Transfer the sauce to an airtight container. Drizzle a thin layer of olive oil on top before sealing to prevent oxidation. Store in the refrigerator for up to 2 weeks.
Substitution: For a vegetarian version, simply omit the anchovies. You may add a pinch of smoked paprika or a dash of soy sauce to mimic the umami depth provided by the fish.
Tip: If the sauce becomes too thick, add a teaspoon of water or lemon juice to loosen it to your desired consistency.
