Italian Style Salsa Verde

Recipe by Chef Anne Goffin.

1 bunchParsley
1 tablespoonCapers, drained
2Anchovy fillets
1 tablespoonWhite wine vinegar
¼ cupLa Tourangelle Toasted Pumpkin Seed Oil
½ cupLa Tourangelle Grapeseed Oil
Pinch, or to tasteChili 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, and allow to sit at room temperature for 30 minutes, to deepen the flavors.

Serve over your favorite dish.

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