Pesto di Prezzemolo (Parsley Pesto witn Anchovies)
Pesto is a fabulous condiment, and we think there's no need to stick to the 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
HOW TO
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 to taste!
Enjoy!