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Categories:Viewed: 28 - Published at: 3 years ago
Ingredients
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 3 tablespoons capers, drained and rinsed
- 2 anchovies in oil, drained
- 3 garlic cloves, coarsely chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Method
- Put the parsley, capers, anchovies, garlic, pepper, and oil in a blender.
- Puree until the mixture is completely smooth and bright green.
- The sauce should be wet and slightly soupy in consistency.
