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SAUCE - Salsa Verde Sauce
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Yield: 1 (18-ounce/500 g) jar
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| Salsa Verde Sauce Recipe courtesy David Rocco - Cooking Channel INGREDIENTS Large bunch, fresh flat-leaf parsley | |
| 3 1/2 ounces /100 g | capers |
| 5 anchovy fillets | |
| Salt | |
| freshly ground black pepper | |
| Juice of 1 | lemon |
| 1 cup/250 ml | extra-virgin olive oil |
DIRECTIONS
Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.
© Recipe courtesy David Rocco
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