Pesto di Prezzemolo (Parsley Pesto with Anchovies)

By garciamoss

Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.

Ingredients

• 1 cup extra-virgin olive oil
• 1 cup packed parsley leaves
• 2/3 cup capers, drained
• 1 tbsp. packed oregano leaves
• 1 tbsp. white wine vinegar
• 1/2 tsp. crushed red chile flakes
• 2 anchovy filets in oil, drained
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies, and garlic in a food processor until a smooth sauce forms; season with salt and pepper.