This fantastic herb sauce from Seattle chef Renee Erickson is delicious on so many things, like canned sardines, grilled or poached fish, roast chicken and smashed and fried potatoes.
Advertisement
No bowls, boards or even knives are required for this recipe. While chef Renee Erickson of Boat Street Café in Seattle roasts salmon fillets, she prepares her vibrant basil sauce entirely in a blender—she even makes extra to drizzle over canned sardines for lunch the next day. Slideshow: More Seafood RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.