Pesto di Prezzemolo (Parsley Pesto with Anchovies)
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
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Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
- Pepper mill
Ingredients
- 1 cup extra-virgin olive oil
- 1 cup packed parsley leaves
- 2⁄3 cup capers, drained
- 1 tbsp. packed oregano leaves
- 1 tbsp. white wine vinegar
- 1⁄2 tsp. crushed red chile flakes
- 2 anchovy filets in oil, drained
- 2 cloves garlic
- Kosher salt
- freshly ground black pepper
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