Salsa Verde

by Matthias Schmitt

A vibrant sauce
SERVINGS    
 
4
PREPARATION TIME
10 MINS

Ingredients

175g parsley
3 cooked and cooled egg yolks (can scoop them out of hard boiled eggs)
1 clove garlic
1tsp anchovies
1tbsp nonpareilles (small) capers
Salt
Pepper
95ml olive oil
95ml white wine vinegar

Salsa Verde

Instructions

Wash the parsley and dry well.

Chop the parsley in a blender.

Add all the ingredients and blend until smooth, like pesto.

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