Salsa Verde for Fondue

from Fondue by Marlisa Szwillus

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  bunches Italian parsley
• 3  anchovy fillets
• 1  garlic clove
• 2  tablespoons capers
• 10  tablespoons olive oil
• 2  teaspoons lemon juice
•  salt
•  pepper
• 2 1⁄2 dry white wine

Directions

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.