Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
5 min
Prep:
5 min
Yield:
About 1 cup
Level:
Easy

Ingredients

Directions

Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa

Recipe courtesy of Sandra Lee

Salsa Verde

Recipe courtesy of James Peterson

Salsa Verde

Recipe courtesy of Stuart Tarabour

Salsa Verde

Recipe courtesy of Valerie Bertinelli

Salsa Verde

Recipe courtesy of Curtis Aikens

Salsa Verde

Recipe courtesy of Aaron Martinez

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Browse Reviews By Keyword