10 Minute Magic Italian Salsa Verde

10 Minute Magic Italian Salsa Verde

Ingredients

Makes about 1 ½ cups

1 large bunch flat-leaf parsley

1 large egg

1 garlic clove, peeled

2 tablespoons capers, drained

2 anchovy fillets

4 tablespoons olive oil

1 tablespoon red wine vinegar

½ teaspoon fine grain salt

Pinch ground black pepper

Pinch red pepper flakes (optional)

Directions

Place egg in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 10 minutes. Drain, cool in ice water and peel. Set aside.

Rinse and de-bone (if necessary) the anchovies out of their container. Set aside.

Rinse the capers and let them soak in lukewarm water for a couple of minutes. Drain and set aside.

Wash the parsley in cold water, trim off the coarse stems and branches, and pat it dry with paper towels.

Place parsley, egg, garlic, capers, anchovy, olive oil, red vinegar, salt, black pepper, and red pepper flakes (if using) into a blender or food processor and pulse until smooth and creamy.

If not using straight away, store the pesto in a glass jar with a lid in the refrigerator. It will keep for 1 - 2 weeks. It's important to cover the pesto with a tiny layer of olive oil on top, it will prevent the oxidation.