Cornichon-Caper Herb Sauce

For the sauce

  • 2 cups (2 oz.) packed fresh flat-leaf parsley
  • 1/2 cup (1/2 oz.) packed fresh basil
  • 3 whole scallions, sliced
  • 1 small clove garlic, lightly crushed
  • 1 tsp. finely grated lime zest
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup cornichons, coarsely chopped
  • 1 Tbs. drained capers, rinsed
  • 1 Tbs. fresh lime juice; more as needed
  • Few drops hot sauce, such as Sriracha

Pulse the parsley, basil, scallions, garlic, zest, and 3/4 tsp. salt in a food processor until finely chopped.

With the motor running, add the oil through the feed tube and process until well blended. Add the cornichons, capers, lime juice, and hot sauce and pulse until finely chopped.

Season to taste with more salt, lime juice, or hot sauce.