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1½ cups (2 handfuls) parsley leaves, de-stemmed 1 handful (about 40) chives, chopped 1 cup extra virgin olive oil ¼ cup capers 3 cloves garlic 4 tbsp lemon juice 2 tsp dijon mustard ground black pepper ¼ small red onion, chopped 1 small tin (8-10) anchovies, drained yolk of one hard boiled egg
© Annabel Langbein Media
Purée all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.
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