Italian Parsley Salsa Verde

We love this drizzled over grilled fish. Ooh-la-la! It's also divine over grilled veggies, or used as you would a pesto. Sometimes I toss a little with roasted cauliflower, which is very tasty and pretty. Have just a wee bit left over? Mix 1 part Salsa Verde with 2 parts mayo for a yummy salad dressing or spread.

1 c. fresh Italian parsley (or curly)

1-2 cloves* garlic, coarsely chopped

1-2 Tbsp.* capers

1/2-1 tsp.* anchovy paste

1 Tbsp. lemon juice

1 Tbsp. white wine vinegar

1/4 c. olive oil

Combine all of the ingredients in a blender or food processor until the sauce is the consistency of a milkshake. Drizzle over your steaks just before serving.

*Adjust amount to your taste

Recipe created or adapted by Liz Talley, Urban Graze

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