Recipe courtesy of Debi Mazar and Gabriele Corcos

Salsa Verde

Name: Salsa Verde
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: About 1 cup
Ingredients: 3/4 cup extra-virgin olive oil; 1/3 cup fresh parsley leaves, roughly chopped; 1 tablespoon capers, drained; 2 oil-packed anchovies, chopped; 1 clove garlic, peeled; Juice of 1/2 a lemon

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Level: Easy
Total: 5 min

Prep: 5 min

Yield: About 1 cup

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Ingredients

3/4 cup extra-virgin olive oil

1/3 cup fresh parsley leaves, roughly chopped

1 tablespoon capers, drained

2 oil-packed anchovies, chopped

1 clove garlic, peeled

Juice of 1/2 a lemon

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