Salsa Verde

Name: Salsa Verde
Yield: Serves 8 to 10 (Makes about 1½ cups)
Cuisine: Italian
Ingredients: 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 1 cup, extra-virgin olive oil; 1/4 cup, lemon juice (2 lemons); 4 cups, fresh parsley leaves; 1/4 cup, capers, rinsed; 4 , anchovy fillets, rinsed; 2 , garlic cloves, minced; 1/2 teaspoon, kosher salt

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Appears in Cook's Country December/January 2013, Cook's Country TV

Side Dishes

Italian

Sauces

Plenty of parsley leaves provide the bulk of the sauce, and fruity extra-virgin olive oil echoes the verdant flavor.

SERVES8 to 10 (Makes about 1½ cups)

TIME15 minutes

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WHY THIS RECIPE WORKS

For a bright, tangy sauce to accompany our holiday roast, we turned to fresh herbs as the base. Plenty of parsley leaves provide the bulk of the sauce, and fruity extra-virgin olive oil echoes the verdant flavor. Capers, anchovies, and garl...

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