Active Time
N/A
Total Time
15 MIN
Yield
Serves : makes 3 cups
© Michael Turek

How to Make It

Step

In a food processor, combine the anchovies, garlic and capers and process until finely chopped. Add the parsley and olive oil and pulse until the parsley is finely chopped. Stir in the lemon juice and season with salt.

Make Ahead

The salsa verde can be refrigerated for up to 3 days.

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