| 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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