Toasted Pumpkin Seed Oil Italian Style Salsa Verde

1 bunchParsley
1 tablespoonCapers, drained
2Anchovy filets
1 tablespoonWhite wine vinegar
¼ cupLa Tourangelle Toasted Pumpkin Seed Oil
½ cupLa Tourangelle Grapeseed Oil
PinchChili powder or crushed red pepper flakes
To tasteSalt and pepper


Roughly chop the parsley and discard the stems.

Roughly chop the capers and anchovy fillets.

Place chopped ingredients in a bowl and add the vinegar, oils, chili, salt and pepper. Stir.

Note: Flavors will deepen if the salsa sits at room temperature for 30 minutes.

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