Pickle and Caper Sauce

Yield:
about 2 cups
Level:
Easy
Ingredients
  • 1 cup small pickles ("cornichons"), drained
  • 1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives
  • 1/2 cup chopped fresh parsley
  • Olive oil to taste
  • Salt and freshly ground black pepper
Directions

Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.


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