Sicilian Salsa Verde

From Bon Appétit, February 2008

3/4 cup coarsely chopped Italian parsley
6 tbsp. olive oil, divided
3 tbsp. drained capers
3 anchovy fillets
1 garlic clove, chopped

Puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.

Certified Organic Vegetable CSA shares