Salsa Genovese
NapaStyle : Episode FLNST-108
You probably know that Genoa is famous for pesto, but you might not know this other specialty: a pureed olive, nut, and herb sauce, fantastic on fish. The men of Genoa have been fishermen and sailors for centuries, and Genoese housewives have had to devise many ways to make the catch appealing. You can spoon the sauce over any white fish — baked, grilled or poached — or stir some into mayonnaise as a dip for artichokes.
Michael Chiarello's Notes: Choose an olive that is not too heavily brined, such as Picholines or Lucques from France.
Ingredients:
Makes 1 generous cup
1/2 lb. green olives, pitted
2 Tbs. pine nuts, toasted
2 Tbs. chopped fresh Italian (flat-leaf) parsley
2 Tbs. chopped fresh basil
1 tsp. chopped fresh thyme (optional)
1/2-tsp. grated lemon zest
1/2-tsp. minced capers, rinsed before mincing
1 small clove garlic, minced
6 Tbs. extra-virgin olive oil, plus more for storing
Directions:
- Pulse the olives in a food processor until well chopped.
- Add all the remaining ingredients except for the olive oil and pulse until nearly pureed.
- With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing 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 2-3 days.
| 
