Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Biker Bash
Print
Total:
5 min
Active:
5 min
Yield:
About 1 cup
Level:
Easy

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Salsa Verde Sauce

Recipe courtesy of David Rocco

Chinese Salsa Verde

Recipe courtesy of Ching-He Huang

Spicy Salsa Verde

Recipe courtesy of Paco Perez

Pescado en Salsa Verde

Recipe courtesy of Ana Sofia Pelaez

Roasted Salsa Verde

Recipe courtesy of Joseph Simmons

Bollito Misto with Salsa Verde

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here