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Salsa verde

Time 35 minutes
Yields Serves 8 to 10
Salsa verde
(Los Angeles Times)
1

Wash parsley, basil and mint leaves and spin dry in a salad spinner.

2

In the bowl of a food processor, combine the parsley, basil, mint, anchovies, capers, mustard, garlic and red pepper flakes.

3

With the motor running, slowly add the olive oil. It should form a relatively smooth puree that is slightly chunky. Season with salt and pepper to taste. Makes 1 cup.

From Don Dickman of Rocca in Santa Monica.

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