Recipe courtesy of David Rocco

Salsa Verde Sauce

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 (18-ounce/500 g) jar
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Ingredients

Large bunch, fresh flat-leaf parsley

3 1/2 ounces /100 g capers

5 anchovy fillets

Salt and freshly ground black pepper

Juice of 1 lemon

1 cup/250 ml extra-virgin olive oil

Directions

  1. Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.
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