Italian Green Sauce


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This sharp, fresh tasting sauce is traditionally served with the Italian version of boiled dinner, but it's also a fine accompaniment for grilled fish, roast chicken, and fried clams.


1 bunch parsley, rinsed, dried, and coarsely chopped, about 1 cup prepared
3 tablespoons drained capers
4 to 6 cornichon pickles (small sour cucumber pickles)
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar


Finely chop the parsley, capers and cornichons, then combine with the oil and vinegar, or just whirl everything in a food processor, briefly, until finely chopped but not pureed.

Cooking & Recipes


About 1 cup


Nancy Jenkins, Yankee Magazine

Preparation Method

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