- 2 large cloves garlic
- 1 pinch salt
- 1/4 cup packed flat-leaf parsley leaves
- 2 teaspoons capers
- 1 teaspoon anchovy paste
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
- Stir oil and vinegar into parsley mixture.
05/18/2018
recipepes.com
Chef John's Green Sauce, recipe
PT15M
PT1H
5
455 calories