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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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from Fondue by Marlisa Szwillus Ingredients:
4 bunches italian parsley |
3 anchovy fillets |
1 garlic clove |
2 tablespoons capers |
10 tablespoons olive oil |
2 teaspoons lemon juice |
salt |
pepper |
2 1/2 dry white wine |
Directions:
1. Wash and shake dry the parsley, and pick off the leaves. Rinse the anchovy fillets. peel the garlic. In a blender, puree the above ingredients together with the capers. Add the oil in a thin stream to produce a thick sauce. Stir in the balsamic vinegar and lemon juice, and season with salt and pepper.
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