Italian Salsa Verde

1. 1

   Put the parsley, capers, garlic and anchovy fillets in a small food processor and chop finely. Add the oil and blend briefly to combine. Add 1 tsp of the vinegar and season to taste with salt and pepper, adding more vinegar to taste. Transfer to a bowl, cover with cling wrap and chill until ready to serve.

No nutritional information available.

No additional tips available.