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Recipes/Sauces & Spreads

Salsa Verde

["Recipe and photo courtesy of Ori Menashe of Bestia\u00a0<\/a>","Recipe and photo courtesy of Ori Menashe of Bestia\u00a0<\/a>","Recipe and photo courtesy of Ori Menashe of Bestia\u00a0<\/a>","Recipe and photo courtesy of Ori Menashe of Bestia\u00a0<\/a>"]

Ingredients

2 Anchovies
1 Tablespoon Preserved Lemon
1 Tablespoon Pickled Pearl Onion
1 Tablespoon Cappers
2 Tablespoon Red Wine Vinaigrette
1 Clove of Garlic (finely diced)
½ Lemon
4 Bunches of Parsley (picked, cleaned, and chopped)
1 Cup California Olive Ranch extra virgin olive oil

Instructions

Mix preserved lemon, pearl onion, anchovies, cappers, garlic and red wine vinaigrette in a robocoop until ingredients are emulsified together.
After ingredients are mixed, add parsley.
While mixing, slowly add California Olive Ranch extra virgin olive oil.
Finish by adding lemon and a pinch of salt.

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