Italians serve this classic sauce as a condiment for meat and fish any time of the year. A splash of 100% orange juice adds a refreshing flavor and additional nutrients.
Instructions
Finely chop the parsley by hand (there should be ¼ cup chopped) and place it in a small mixing bowl. Add the mint, capers, garlic, and oregano.
The sauce can be made up to this point and refrigerated, covered, for 8 hours. Just before serving, mix in the orange and lemon juices, then stir in the olive oil. Mix in the anchovies, if using.
Credit:
Juice Products Association
