Italian Salsa Verde

By lorik

Ingredients

• Abreviated Version from Cooks Country:
• 1 Slice white sandwich bread
• 1/2 Cup extra-virgin olive oil
• 1 lemon
• 2 Cups lightly packed fresh Italian parsley leaves
• 2 anchovy fillets
• 2 Tablespoons drained capers
• 1 Small garlic clove
• 1/8 Teaspoon table salt
• 1 cup minced fresh parsley
• 1/2 cup extra-virgin olive oil
• 2 tablespoons capers, rinsed and minced
• 4 teaspoons lemon juice
• 2 anchovy fillets, rinsed and minced
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Whisk all ingredients together in bowl.

Details

Servings 1
Cooking time 15mins
Adapted from americastestkitchen.com

Preparation

Step 1

Prepare Ingredients
1. Juice 1 lemon to obtain 2 tablespoons.
2. Wash and dry 2 cups parsley.
3. Drain 2 tablespoons capers to remove all liquid.
4. Peel and mince 1 small garlic clove. You should have ½ teaspoon.

Prepare Bread
5. Toast 1 slice white sandwich bread in toaster at low setting until surface is dry but not browned, about 15 seconds.
6. Remove crust.
7. Cut bread into rough 1/2-inch pieces. You should have about 1/2 cup.

Make Sauce
8. Process bread pieces, ½ cup extra-virgin olive oil, and lemon juice in food processor until smooth, about 10 seconds.
9. Add parsley, 2 anchovy fillets, capers, garlic, and 1/8 teaspoon salt.
10. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses.
11. Scrape down bowl with rubber spatula after 3 pulses.
12. Transfer mixture to small bowl and serve.