Salsa Verde Italian Green Sauce
|Coarsely chopped flat leaf parsley||2 Cup (32 tbs)|
|Chopped basil leaves||1 Cup (16 tbs)|
|Canned anchovy fillets||2 Ounce, drained and coarsely chopped (1 Tin)|
|Garlic cloves||8 Large, coarsely chopped|
|White wine vinegar||4 Tablespoon|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
Place the parsley, basil, anchovies, garlic, and vinegar in a blender.
Blend for 2 minutes, scraping down the sides of the container periodically.
With the blender on low speed, slowly add the olive oil in a thin stream, adding a little at a time so that a smooth emulsion forms.
When all the olive oil has been added, blend for 1 minute, or until the sauce is relatively smooth and emulsified.
Season with salt and pepper.
The sauce can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.