posted by Sue Freeman 03-28-100 6:51 AM
Salsa Verde (Green Sauce)
from a restaurant called Stendahl on the Po river in Italy.
Large bunch of Italian flat Parsley-leaves only
4 anchovy fillets
lemon juice from one lemon
1 roasted red pepper, cleaned and seeded
1 large clove garlic
1 Tablespoons capers, rinsed
1 cup extra virgin olive oil
Put everything into a blender or processor except olive oil and blend. When blended, add olive oil and blend briefly to mix. Use cold or at room temp over grilled meats or chicken or pasta.