Ingredients
Measurements:
- 7 drained oil-packed anchovy fillets
- 4 cups (80 g) loosely packed fresh flat-leaf parsley leaves
- 2 tbsp drained capers
- 2 tbsp fresh lemon juice
- ½ cup (120 ml) olive oil
- 1 clove garlic
crushed
- Freshly ground black pepper
to season
Instructions
- 1
Put all the ingredients in the blender and secure the lid.
- 2
MIX for 35-40 seconds until well combined. Season with pepper.
- 3
Serve on top of soups or serve over grilled or pan-fried meats, poultry, seafood or roasted vegetables.
- 4
Transfer to a clean, airtight container and store in the refrigerator for up to 3 days.
Tip: Mix some Salsa Verde with lemon juice or mayonnaise and use as a dressing for potato or pasta salad.