Ingredients
- Servings: 2
- 1 clove garlic, cut in half
- 1/4 teaspoon salt
- 3 bunches parsley (about 2 cups and i use italian parsley)
- 1/3 cup olive oil
- 3 tablespoons capers, drained
- 3 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1/8 teaspoon black pepper
Recipe
- 1 in food processor or blender, combine all ingredients.
- 2 blend until finely chopped.
- 3 if not using sauce right away, cover and refrigerate up to 3 days.
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