- 2 cups flat-leaf parsley leaves
- 1 ¾ oz dried breadcrumbs, preferably homemade
- ¼ oz capers, rinsed
- 4 teaspoons white wine vinegar
- 1 1/2 teaspoons of ice-cold water
Time: 20 minutes
- Combine the parsley, breadcrumbs, capers, anchovies, vinegar and olive oil in a blender.
- Add the ice-cold water. Process until smooth and thickened.
- Transfer the salsa verde to a storage container and refrigerate until ready to use. It will keep for up to one day.