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Salsa Verde
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 5 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- 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.
© Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011