Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Salsa Verde
- Level: Easy
- Total: 5 min
- Prep: 5 min
- 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
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.
