Name: Salsa Verde
Yield: Makes about 1 1/2 cups
Ingredients: 3 cups loosely packed fresh Italian parsley leaves (from about 1 very large bunch); 1/2 cup extra-virgin olive oil; 3 green onions, sliced; 3 tablespoons fresh lemon juice; 3 garlic cloves, peeled; 2 drained anchovy fillets (optional); 1 tablespoon drained capers; 1 tablespoon Dijon mustard; 1 1/2 teaspoons grated lemon peel

Recipe information

Yield
Makes about 1 1/2 cups

Ingredients

3 cups loosely packed fresh Italian parsley leaves (from about 1 very large bunch)

1/2 cup extra-virgin olive oil

3 green onions, sliced

3 tablespoons fresh lemon juice

3 garlic cloves, peeled

2 drained anchovy fillets (optional)

1 tablespoon drained capers

1 tablespoon Dijon mustard

1 1/2 teaspoons grated lemon peel

Preparation

Combine all ingredients in processor. Using on/off turns, process until coarse paste forms. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)