"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Italian Salsa Verde Recipe

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This recipe for Italian Salsa Verde, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Henninger

Category:
Category:

Ingredients:  
Ingredients:  
3 C fresh Italian parsley
1 C fresh mint
1/2 C extra-virgin olive oil
3 T white balsamic vinegar
2 T capers, rinsed
3 anchovy fillets, rinsed
1 garlic clove, minced
1/2 t kosher salt

Directions:
Directions:
Pulse all ingredients in food processor until mixture is finely chopped ) mixture should not be smooth), about 10 pulses, scrapping down sides of bowl as needed. Transfer mixture to bowl and serve. ( Sauce can be refrigerated for up to 2 days, bring to room temperature before serving. )

Number Of Servings:
Number Of Servings:
1 C
Preparation Time:
Preparation Time:
Fast
Personal Notes:
Personal Notes:
Make double or more because you will want to put this on grilled flank steak, seafood, chicken or on sandwiches.

 

 

 

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