Italian Green Sauce


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.


About 1 cup

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