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Ingredients
- 2 anchovy filets each, 10 g
- 1 garlic clove each, peeled
- 1 cup parsley leaves packed
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
Method
- Combine garlic and anchovy to KitchenAid(R) 3.5 Cup Food Chopper Work Bowl. Set to Chop and pulse until finely chopped, scraping sides and bottom of Work Bowl as needed.
- Add remaining ingredients and Pulse until parsley is finely chopped, scraping sides and bottom of Work Bowl as needed.
- Chef's Tip: Use a fine micro- plane to zest the citrus to remove only the outermost skin and avoid the white pith beneath which can be bitter. Serve with roasted or braised meats or as a last minute addition to soup for a burst of fresh flavor.
