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Ingredients
0 servings
2 cupsflat-leaf parsley leaves
1.75 ouncesdried bread crumbs
preferably homemade
0.25 ouncecapers
rinsed
0.13 ounceolive oil-packed anchovies
drained
4 teaspoonswhite wine vinegar
1 ¼ cupsextra-virgin olive oil
Instructions
Step 1
Combine the parsley, bread crumbs, capers, anchovies, vinegar, and olive oil in
Step 2
a blender. Add ¼ ounce (10 grams) of ice-cold water. Process until smooth and
Step 3
thickened to the same consistency as the mayonnaise. Transfer the salsa verde to a
Step 4
storage container, and refrigerate until ready to use. It will keep for up to one day.
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