Appears in Cook's Country December/January 2013, Cook's Country TV
Plenty of parsley leaves provide the bulk of the sauce, and fruity extra-virgin olive oil echoes the verdant flavor.
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...