In “A Passion for Piedmont,” Matt Kramer uses a similar salsa verde for a wonderful anchovy appetizer.  However, the sauce is wonderful on its own with tomatoes, eggs, pasta, or whatever. – David Culpepper   1 small bunch of Italian (flat leaf) parsley, stems removed 2 to 4 cloves of garlic 6 tablespoons olive oil 2 tablespoons red wine vinegar ¼ teaspoon to a full teaspoon red pepper flakes   Mince (do not puree) parsley and garlic in food processor Add oil, vinegar, and pepper flakes and process a few seconds to combine. ...