Piquant Green Sauce (Salsa Verde)
appetizers, raw, sauces, spring
2 lemons
3/4 cup olive oil
2 cups loosely packed fresh parsley
1 egg; hard boiled
2 tablespoons capers; drained
1 tablespoon minced onions
1 clove minced garlic
2 anchovy fillets; chopped
or 1 tablespoon anchovy paste
1 teaspoon dried basil (optional)
or 1 tablespoon chopped fresh basil; (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
Juice the lemons into a food processor or blender, then add the remaining ingredients and blend until smooth, but without extinguishing all texture.
Yield: 1 cup
NOTES : Italian dipping sauce with verve.
This unshy sauce is excellent for dipping raw vegetables as an appetizer, and serves equally well as a stimulating accompaniment to steamed vegetables, particularly broccoli, cauliflower and asparagus. 0 0 3394 0 0 0 0 0 0 87 0 0 0
Yield: 4 servings
Preparation Time: 0:10
