Recipe - Salsa Verde

1 cup Italian or curly parsley,
finely chopped
2 Garlic cloves,very finely
minced
2 tablespoon Capers,rinsed and chopped
Three fourths cup Virgin olive oil
One fourth cup Red wine vinegar, champagne
vinegar or lemon juice, or
to taste
Salt

From "The Savory Way" by Deborah Madison. Bantam.

Combine parsley, garlic, capers and olive oil in a bowl and stir in
vinegar or lemon juice to taste. Season with salt.

Serve sauce with pasta, white beans, tomatoes or hardcooked eggs.
Makes approximately 1 cup. Serves 4.

NOTES: For variety, include a small portion of other herbs (chervil,
basil, dill, fennel greens, thyme, arugula, etc.) with the parsley. If
you're using lemon juice for the acid, add some of the zest to the
sauce.

Nutritional analysis per serving: 366 calories; 38 grams total fat;
(5.3 grams saturated fat); 0.2 grams protein; 1.9 grams
carbohydrates; 0 milligrams cholesterol; 6.5 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip