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Pesto di Prezzemolo (Parsley Pesto witn Anchovies)

Pesto is a fabulous condiment, but there's no need to stick to traditional basil, pine nuts, and garlic pesto. This is a delicious pesto with parsley, oregano, capers and anchovies. This recipe was adapted from the Aug./Sept. issue of Saveur magazine.

Ingredients

1 cup extra virgin olive oil
1 cup packed parsley leaves
2/3 cup capers, drained
1 tbsp packed oregano leaves
1 tbsp wine vinegar
1/2 tsp crushed red chile flakes
2 anchovy filets in oil, drained
2 cloves of garlic
Sea salt and freshly ground black pepper, to taste

Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies and garlic in a food processor until a smooth sauce forms: season with salt and pepper.
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