the Breville Test Kitchen

Salsa Verde

Name: Salsa Verde
Cook time: 600 s
Total time: 600 s
Yield: Makes 15½ oz
Ingredients: 7 drained oil-packed anchovy fillets; 4 cups (2¾ oz) loosely packed fresh flat-leaf parsley leaves; 2 tbsp drained capers; 2 tbsp fresh lemon juice; ½ cup (4 oz) olive oil; 1 clove garlic - crushed; Freshly ground black pepper - to season

10 mins total time

10 mins active time

Easy

Makes 15½ oz

Ingredients

Measurements:

7 drained oil-packed anchovy fillets
4 cups (2¾ oz) loosely packed fresh flat-leaf parsley leaves
2 tbsp drained capers
2 tbsp fresh lemon juice
½ cup (4 oz) olive oil
1 clove garlic
crushed
Freshly ground black pepper
to season

Instructions

1Put all the ingredients in the blender and secure the lid.
2MIX for 35-40 seconds until well combined. Season with pepper.
3Serve on top of soups or serve over grilled or pan-fried meats, poultry, seafood or roasted vegetables.
4Transfer to a clean, airtight container and store in the refrigerator for up to 3 days.
Tip: Mix some Salsa Verde with lemon juice or mayonnaise and use as a dressing for potato or pasta salad.

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