Sunday, August 28, 2011
the impression of cilantro salsa verde........."a jill of all trade".......kitchen!... kitchen!...
1 bunch of cilantro (washed and whisked dry)
4 cloves of garlic
2 tbps of capers
2 pcs. of anchovies
2 tbsp. shredded parmessan cheese
1/4 c. or more of extra virgin olive oil
Combine in a food processor pulse and add olive oil a little at a time until pasty.
If the sauce is too thick thin with water and pulse.
Store in a jar and cover top with olive oil ( 2-3 tbsp.) to preserve.
Keep refrigerated and take to room temperature before using. This will last for weeks, but it's soo good, that in a couple of days....you would probably need to make a new batch.