Pesto di Prezzemolo (Parsley Pesto with Anchovies) | Saveur
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
Ingredients
- 1 cup extra-virgin olive oil
- 1 cup packed parsley leaves
- <sup>2</sup>⁄<sub>3</sub> cup capers, drained
- 1 tbsp. packed oregano leaves
- 1 tbsp. white wine vinegar
- <sup>1</sup>⁄<sub>2</sub> tsp. crushed red chile flakes
- 2 anchovy filets in oil, drained
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
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