Name: Salsa Verde
Yield: Makes about 3 1/4 cups
Ingredients: 1 slice homemade-type white bread, crust discarded and bread torn into pieces; 1 1/2 tablespoons red-wine vinegar; 1 1/2 cups chopped fresh parsley leaves (preferably flat-leafed); 2 tablespoons drained capers; 1 garlic clove, chopped; 3 flat anchovies; 1 teaspoon Dijon mustard; 1/2 cup extra-virgin olive oil

(Italian Parsley Sauce)

Recipe information

Yield
Makes about 3 1/4 cups

Ingredients

1 slice homemade-type white bread, crust discarded and bread torn into pieces

1 1/2 tablespoons red-wine vinegar

1 1/2 cups chopped fresh parsley leaves (preferably flat-leafed)

2 tablespoons drained capers

1 garlic clove, chopped

3 flat anchovies

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Preparation

In a small bowl soften bread in vinegar, stirring to help bread absorb vinegar. In a food processor blend together bread mixture with remaining ingredients except oil. With motor running add oil in a stream and blend sauce well. Season sauce with salt. Sauce may be made 1 day ahead and chilled, covered.