Salsa Verde

1. 1

   Wash and dry the parsley, then remove all the leaves from the stems.

2. 2

   Using a vegetable peeler, remove half of the lemon peel in 3 or 4 large strips.

3. 3

   Place the lemon peel and parsley in a food processor with the anchovies, a pinch of salt, and some freshly cracked pepper.

4. 4

   Pulse to combine.

5. 5

   With the motor running, add the olive oil in a steady stream and blend for 1 to 2 minutes, until you have a chunky, thick green puree.

6. 6

   This is best used right away, but will keep for up to 2 days in the fridge, covered.

7. 7

   Add 1/4 cup toasted pine nuts to the food processor after pulsing the parsley, lemon peel, anchovies, salt, and pepper, but before adding the oil.

8. 8

   Continue with recipe as directed.

* Per serving · 4 servings · Values may vary.

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