Salsa Verde Recipe – Sunset Magazine

Name: Salsa Verde Recipe – Sunset Magazine
Ingredients: 1/2 cup fine dried bread crumbs; 6 tablespoons red wine vinegar; 9 salt-packed anchovy fillets, rinsed; or oil-packed; 2 garlic cloves; 6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided; Yolks from 3 hard-cooked large eggs; 1 tablespoon plus 1 tsp. canned tomato paste; 2 1/4 cups packed roughly chopped flat-leaf parsley leaves; About 1 cup extra-virgin olive oil

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Garlic-infused Salsa Verde with herbs and anchovies—perfect for roast beef. Easy to make in a food processor or mortar, this classic Italian sauce is quick and flavorful.

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Ingredients

1/2 cup fine dried bread crumbs
6 tablespoons red wine vinegar
9 salt-packed anchovy fillets, rinsed; or oil-packed
2 garlic cloves
6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided
Yolks from 3 hard-cooked large eggs
1 tablespoon plus 1 tsp. canned tomato paste
2 1/4 cups packed roughly chopped flat-leaf parsley leaves
About 1 cup extra-virgin olive oil