Name: Salsa Verde
Yield: Makes about 1 cup
Ingredients: 1 cup packed fresh parsley leaves (preferably flat-leafed), washed well and spun dry; 1 small garlic clove; 1/3 cup extra-virgin olive oil; 1 tablespoon red-wine vinegar; 1/2 teaspoon anchovy paste

Recipe information

Yield
Makes about 1 cup

Ingredients

1 cup packed fresh parsley leaves (preferably flat-leafed), washed well and spun dry

1 small garlic clove

1/3 cup extra-virgin olive oil

1 tablespoon red-wine vinegar

1/2 teaspoon anchovy paste

Preparation

In a blender blend salsa ingredients until smooth. (Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving.)

TagsSauce Italian European Parsley Herbs & Spices Dairy Free Gluten Free Nut Free Quick Easy 5 Ingredients or Fewer No-Cook Blender Gourmet

Recipe notes

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