Salsa Verde

by on October 19, 2015 » Add the first comment.
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Parsley, lemon, anchovies, garlic, onion

3/4 C olive oil
1tsp dijon mustard
4 anchovy fillets . Chopped
2TBL SM Capers
salt, pepper
1/4 c shallots soaked in white wine vinegar
. Add back in 1 tbl of the marinate
1/4 c tarragon
2-3 cups fresh parsley
Zest from one lemon

Mix and refrigerate or serve fresh

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