Piquant Green Sauce (Salsa Verde)

Ingredients

2 lemons
3/4 cup olive oil
2 cups loosely packed fresh parsley
1 egg, hard boiled
2 tablespoons capers, drained
1 tablespoon minced onions
1 garlic clove, minced
2 anchovy fillets, chopped
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Juice the lemons into a food processor or blender, then add the remaining ingredients and blend until smooth, but without extinguishing all texture. This unshy sauce is excellent for dipping raw vegetables as an appetizer, and serves equally well as a stimulating accompaniment to steamed vegetables, particularly broccoli, cauliflower and asparagus.

Go Back To Sauces