Salsa Verde

By á-170456

Ingredients

• 3 cups fresh Italian parsley leaves (loosely packed, from about 1 very large bunch)
• 1/2 cup extra-virgin olive oil
• 3 green onions sliced
• 3 tablespoons fresh lemon juice
• 3 garlic cloves peeled
• 2 drained anchovy fillets (optional)
• 1 tablespoon drained capers
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons grated lemon peel
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Combine all ingredients in processor. Using on/off turns, process until coarse paste forms. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

This recipe yields about 1 1/2 cups.