Salsa Verde
Recipe courtesy of
Debi Mazar
and
Gabriele Corcos
- 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.
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
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