Signora Francini's Salsa Verde [HMC]

Can a minute--and a sauce--change your life? I'm here to tell you they can. I was wandering through Florence about twenty years ago, before I was a cook, wondering where life was going to take me. I had signed up for a cooking class--my first--but was given the wrong location. I showed up an hour *early* (and believe me, I'm not early for anything). I was literally a minute away from walking out of the classroom when the teacher walked in, pointed at me, and said in Italian, "Walk this way." She led me into her kitchen, where the other students had already gathered, and began making basic Italian sauces. The scene--the kitchen was right over a bustling an Italian market--and the aromas soon began to fill my head, and as I chopped away at the parsley for the salsa verde, I was embraced with that rarest of feelings, of being exactly in the right place at the right time doing the right thing. The teacher, Judy Witts Francini, not only lit my fire for cooking, she *was* the fire, going on to become one of my closest culinary friends. She set the path, and I followed. So, yes, life can change in a minute. Mine certianly did, and I'm forever grateful.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the ingredients except the olive oil in a food processor and blend for about a minute, until finely chopped. With the food processor running, drizzle in the olive oil and process until the sauce is smooth.

Step 2

Store in the refrigerator for up to 7 days. Calories: 133 per serving.