Recipe by Chef Anne Goffin.
| 1 bunch | Parsley |
| 1 tablespoon | Capers, drained |
| 2 | Anchovy fillets |
| 1 tablespoon | White wine vinegar |
| ¼ cup | La Tourangelle Toasted Pumpkin Seed Oil |
| ½ cup | La Tourangelle Grapeseed Oil |
| Pinch, or to taste | Chili powder or crushed red pepper flakes |
| To taste | Salt and pepper |
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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, and allow to sit at room temperature for 30 minutes, to deepen the flavors.
Serve over your favorite dish.
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