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Epicurious
Gourmet

Salsa Verde

3.8

(1)

(Italian Parsley Sauce)

Recipe information

  • Yield

    Makes about 3 1/4 cups

Ingredients

1 slice homemade-type white bread, crust discarded and bread torn into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 cups chopped fresh parsley leaves (preferably flat-leafed)
2 tablespoons drained capers
1 garlic clove, chopped
3 flat anchovies
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil

Preparation

  1. In a small bowl soften bread in vinegar, stirring to help bread absorb vinegar. In a food processor blend together bread mixture with remaining ingredients except oil. With motor running add oil in a stream and blend sauce well. Season sauce with salt. Sauce may be made 1 day ahead and chilled, covered.

TagsSauceItalianEuropeanParsleyHerbs & SpicesAnchovyFishSeafoodDairy FreeQuickEasyNo-CookFood ProcessorGourmet
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