Italian Style Salsa VerdeRecipe 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 | | 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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