Salsa Verde

5 ingredients
3 steps

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

Directions

  1. 1
    In a blender blend salsa ingredients until smooth.
  2. 2
    (Salsa may be made 1 day ahead and chilled, covered.
  3. 3
    Bring salsa to room temperature before serving.)

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