Salsa Verde

Recipe Ingredients

1 cup	40g / 1.4oz	Fresh flat-leaf parsley leaves - (packed) - washed well,
		And spun dry
1		Garlic clove (small)
1/3 cup	78ml	Extra-virgin olive oil
1 tablespoon	15ml	Red wine vinegar
1/2 teaspoon	2.5ml	Anchovy paste

Recipe Instructions

In a blender blend salsa ingredients until smooth. Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving.

This recipe yields about 1 cup.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9151)

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