| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive13 | 1 | servings | ||
INGREDIENTS
| 1 | c | Fresh flat-leaf parsley leaves -; (packed), washed |
| ; well, | ||
| And spun dry | ||
| 1 | sm | Garlic clove |
| 1/3 | c | Extra-virgin olive oil |
| 1 | tb | Red wine vinegar |
| 1/2 | ts | Anchovy paste |
INSTRUCTIONS
In a blender blend salsa ingredients until smooth. Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving. This recipe yields about 1 cup. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9151) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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