Ingredients:
- 100 g parsley
- 2 anchovies
- 1 garlic clove
- 1 teaspoon capers
- 5/6 pickled gherkins
- Ménage à Trois – Emozioneolio extra virgin olive oil
- black pepper
Preparation:
- Roughly chop the parsley with a knife.
- Combine all the ingredients and chop in a food processor.
- Add the extra virgin olive oil a little at a time until the sauce becomes very creamy.
- Serve salsa verde with your dishes.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.