Hand-Chopped Parsley, Caper and Anchovy Salsa Verde

What you need

• 60 g (2 oz) flat-leaf parsley, leaves only, about 1 large bunch
• 2 tbsp capers, drained; if salt-packed, rinse and soak 10 min
• 4 anchovy fillets, oil- or salt-packed
• 1 clove garlic, peeled
• 2 tbsp red wine vinegar, fresh lemon juice also works
• 120 ml (1/2 cup) extra-virgin olive oil
• salt, to taste, only if needed

Method

Restated from the original video

1. 1

   Pick the parsley leaves off the thick stems. Wash them, then dry them very well with a towel.

2. 2

   Pat the anchovies dry on paper towels and drain the capers.

3. 3

   On a large board, chop the garlic, capers and anchovies together into a coarse paste.

4. 4

   Pile the parsley on top and chop everything together for 2-3 min, until fine but still with some texture.

5. 5

   Scrape the mixture into a bowl and stir in the vinegar.

6. 6

   Stir in the olive oil until the sauce looks loose and spoonable.

7. 7

   Taste before adding any salt, since the capers and anchovies are already salty.

8. 8

   Leave it to stand for 15 min so the flavors blend. Serve with boiled meats or grilled fish.

9. 9

   Keep leftovers in the fridge under a thin layer of olive oil for up to 3 days.

Imported from aproneer.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.