Salsa Verde

Directions

1. 1
   Wash and dry the parsley, then remove all the leaves from the stems.
2. 2
   Using a vegetable peeler, remove half of the lemon peel in 3 or 4 large strips.
3. 3
   Place the lemon peel and parsley in a food processor with the anchovies, a pinch of salt, and some freshly cracked pepper.
4. 4
   Pulse to combine.
5. 5
   With the motor running, add the olive oil in a steady stream and blend for 1 to 2 minutes, until you have a chunky, thick green puree.
6. 6
   This is best used right away, but will keep for up to 2 days in the fridge, covered.
7. 7
   Add 1/4 cup toasted pine nuts to the food processor after pulsing the parsley, lemon peel, anchovies, salt, and pepper, but before adding the oil.
8. 8
   Continue with recipe as directed.