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Salsa Verde

See full recipe on: Williams-Sonoma



Ingredients

1 cup packed fresh flat-leaf italian parsley leaves
1/3 cup packed fresh basil leaves
1/3 cup packed fresh mint leaves
1 garlic clove
2 tsp. capers, soaked and drained
1/2 anchovy fillet
2 tsp. dijon mustard
Pinch of crushed red pepper flakes
1/2 cup extra-virgin olive oil, plus more, to taste
1 tbs. red wine vinegar
Salt and freshly ground black pepper, to taste

Nutrition 4 servings

Per Serving % Daily Value
Calories 251
Fat 27g 42%
Carbs 1g 0%
Protein 0g 1%
Fiber 0g 3%
Cholesterol 0mg 0%
Sodium 100mg 4%
     
Fat
Carbs
Protein

Preparation






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