Salsa Verde with Parsley

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.