Salsa Verde for Fondue

Be the first to review
READY IN: 30mins
Recipe by Salt in SF

from Fondue by Marlisa Szwillus

Ingredients Nutrition


  1. Wash and shake dry the parsley, and pick off the leaves. Rinse the anchovy fillets. peel the garlic. In a blender, puree the above ingredients together with the capers. Add the oil in a thin stream to produce a thick sauce. Stir in the balsamic vinegar and lemon juice, and season with salt and pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a