Salsa Verde

Recipe Ingredients

3 cups	120g / 4.2oz	Fresh Italian parsley leaves - (loosely packed,
		From about 1 very large bunch)
1/2 cup	118ml	Extra-virgin olive oil
3		Green onions - sliced
3 tablespoons	45ml	Fresh lemon juice
3		Garlic cloves - peeled
2		Drained anchovy fillets - (optional)
1 tablespoon	15ml	Drained capers
1 tablespoon	15ml	Dijon mustard
1 1/2 teaspoons	7.5ml	Grated lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.)

This recipe yields about 1 1/2 cups.

Source:
Bon Appetit, April 2001

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