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This fresh, herbal sauce is one of those incredibly simple yet flavorful additions to the culinary repertoire. It goes with steak, chicken and pork. The easy method is to throw everything in the blender and then adjust ratios for your taste--maybe less mint and more basil, more chili flakes and less capers. It's yours to decide.

Italian Salsa Verde
Chef Tracey Shepos
Makes about 1 pint of sauce

1 cup             basil leaves
1 cup             mint leaves
1 cup             parsley leaves
1 clove           garlic
¼ cup            capers
2                   anchovy filets
1 Tbsp           Dijon mustard
½ tsp             chili flakes
1 tsp              sugar
½ cup            extra virgin olive oil

Combine all ingredients in the blender and blend until smooth.  Transfer to a bowl to serve on the side with the steak.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.