Salsa Verde for Fondue

1. 1

   Wash and shake dry the parsley, and pick off the leaves.

2. 2

   Rinse the anchovy fillets.

3. 3

   peel the garlic.

4. 4

   In a blender, puree the above ingredients together with the capers.

5. 5

   Add the oil in a thin stream to produce a thick sauce.

6. 6

   Stir in the balsamic vinegar and lemon juice, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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