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Parsley & Anchovy Green Sauce


  • 4 cups parsley
  • 32 anchovy fillets
  • 4 garlic cloves, minced
  • 2 tablespoons capers
  • 2 tablespoons red wine vinegar
  • 1 cup olive oil


Coarsely chop 4 packed cups of fresh parsley leaves and transfer to a medium bowl. Mash 32 anchovy fillets with a fork and add to parsley. Add minced garlic, capers and red wine vinegar. Mix well with a wooden spoon while drizzling in olive oil.