Use up all that extra parsley and make this parsley caper sauce, with an intense blend of flavors that's perfect on bread, over grilled fish or stirred in to pasta.
Prep Time15 minutesmins
Equipment
Cuisinart food processor or Vitamix blender
Ingredients
4large handfulsfresh flat leaf parsley, cleaned and ends trimmed
1bunchscallions, ends removed and roughly chopped
4clovesgarlic
2TBScapers
8-10gerkhins (mini cocktail pickles)
3TBSred wine vinegar
3/4Colive oil
1tspsalt, plus more to taste
1 tsp ground black pepper
Instructions
Blend everything together, taste for more salt if needed and serve over grilled fish, on bread, into pasta or just by the spoonful!
Notes
This keeps well in the fridge for 2-3 days in an airtight container.