Day Fifty-five: 80 degrees and Salsa Verde!
Salsa Verde
2 Cups of Italian Parsley — ITALIAN, not normal… or you will cry. Take it from me.
2 Tbs Capers
4 Anchovies
2 -3 Â Garlic cloves (2 if you like less of a kick, 3 if you like to live on the wild side.)
2 Tbs of Red Wine Vinegar — Use to soak 1-2 pieces of italian bread w/o the crust
1 tsp of Dijon
1/2 of Extra Virgin Olive Oil
Salt and Pepper to taste
Ok… put all these ingredients into a food processor and whip the bejezzus out of it. Seriously, whip it good. Then try not to make a total pig of yourself slathering it on bread.
Oh, and it’s good as a mayo substitute. Just sayin’.
Recipe courtesy of my lovely Mother in Law
Gah! That looks sooo good. I’m tempted to get out of bed and make that! You’re killin’ in me! Beautiful photo 🙂
____________________________________________
Thank you! It’s pretty yummy… and slightly addictive! ~W
Anchovies?? That’s an unusual ingredient. It looks lovely though. I’m sure I would eat it, even if it’s not guacamole. (my fav)
____________________________________________
It’s weird, right? If I hadn’t had it before I saw the recipe, I would have completely avoided making it. But it is sooo good. And I’ve omitted the anchovies in the past and it wasn’t the same! Think of them as protein. 😀 ~W
That sounds like an amazing recipe!
____________________________________________
It’s addictive! ~W
I don’t know where my mom found that recipe but I’m glad she passed it along. It is *SO* good. I *HATE* anchovies -but W’s right -it isn’t the same without them.
And it *does* make a delicious alternative to mayo. Oh, and it lasts forever in the fridge.
FANTASTIC photo btw!
________________________________________
Thank you… as you know, that photo was a beast. OY… thanks for the help. 😀 ~W