Salsa Verde
By á-170456
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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
Details
Servings 1
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.
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