Pesto di Prezzemolo (Parsley Pesto with Anchovies)

Name: Pesto di Prezzemolo (Parsley Pesto with Anchovies)
Total time: PT0D0H0M
Yield: makes About 1 1/2 Cups
Ingredients: 1 cup extra-virgin olive oil; 1 cup packed parsley leaves; 2 ⁄ 3 cup capers, drained; 1 tbsp. packed oregano leaves; 1 tbsp. white wine vinegar; 1 ⁄ 2 tsp. crushed red chile flakes; 2 anchovy filets in oil, drained; 2 cloves garlic; Kosher salt and freshly ground black pepper, to taste

Serves
makes About 1 1/2 Cups

TODD COLEMAN

Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

Ingredients

1 cup extra-virgin olive oil
1 cup packed parsley leaves
²⁄₃ cup capers, drained
1 tbsp. packed oregano leaves
1 tbsp. white wine vinegar
¹⁄₂ tsp. crushed red chile flakes
2 anchovy filets in oil, drained
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies, and garlic in a food processor until a smooth sauce forms; season with salt and pepper.

Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies, and garlic in a food processor until a smooth sauce forms; season with salt and pepper.