Makes about 1 cup.
Ingredients
Leaves from 1 bunch Italian parsley
1 tablespoon marjoram leaves
1 teaspoon minced garlic
Finely grated zest from 1 lemon
1/4 cup extra virgin olive oil
3 tablespoon capers
3 anchovy filets
Pinch chili flakes
1 hardcooked egg, chopped
1 tablespoon coarse breadcrumbs
Salt and freshly ground pepper
Juice of 1/2lemon
Directions
Blanch parsley in boiling salted water for 30 seconds. Drain and refresh under cold water.
Drain again and place in a food processor. Blend the parsley, marjoram, garlic, lemon zest, olive oil, capers, anchovies and chili flakes until the salsa verde has a pesto-like consistency, about 30 seconds.
Fold in the egg and breadcrumbs. Season with salt and pepper. Add lemon juice and more olive oil if necessary. Serve at room temperature.
Note: No, you can’t substitute curly parsley for the Italian parsley.
