Italian Parsley Sauce
Serve this sauce warmed over cooked pasta and meats.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1 cup lightly packed flat-leaf Italian parsley, leaves only
- 2 anchovy fillets
- 2 cloves garlic
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 Tbsp. lemon juice
- 1⁄2 cup olive oil
- In a blender or food processor with a metal blade, blend the parsley leaves, anchovies, garlic, salt, pepper, and lemon juice. When puréed, gradually add the olive oil. Serve at room temperature.