This sharp, fresh tasting sauce is traditionally served with the Italian version of boiled dinner, but it’s also a fine accompaniment for grilled fish, roast chicken, and fried clams.
Yield:
About 1 cupIngredients
1 bunch parsley, rinsed, dried, and coarsely chopped, about 1 cup prepared
3 tablespoons drained capers
4 to 6 cornichon pickles (small sour cucumber pickles)
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Instructions
Finely chop the parsley, capers and cornichons, then combine with the oil and vinegar, or just whirl everything in a food processor, briefly, until finely chopped but not pureed.
