Salsa Verde
Place in a food processor the ingredients all together. Blend to a uniform consistency without over-processing. Adjust seasonings. Serve at room temperature. Stores well in the fridge for a week.
Serve with braised meat, fried calamari, and grilled fish dishes.
Ingredients
- 2/3 cups parsley leaves
- 6 anchovy fillets (optional)
- ½ tsp strong mustard
- ½ cup extra-virgin olive oil
- 2 ½ TBS drained capers
- ½ tsp minced garlic
- ½ tsp red wine vinegar or 1 TBS lemon juice salt to taste.
Overview
- Preparation Time: 5 mins
- Difficulty Level: 1
- Source: Sara
