Recipe courtesy of Debi Mazar and Gabriele Corcos

Salsa Verde

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: About 1 cup
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Ingredients

Directions

  1. 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.

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