Recipe information
Yield
Makes about 1 cup
Ingredients
1 cup packed fresh parsley leaves (preferably flat-leafed), washed well and spun dry
1 small garlic clove
1/3 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
1/2 teaspoon anchovy paste
Preparation
In a blender blend salsa ingredients until smooth. (Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving.)
