Salsa Verde

MAKES ABOUT 1 CUP • PREP TIME: 5 minutes • COOK TIME: not applicable

2 cups coarsely chopped fresh parsley leaves
1/2 teaspoon sea salt
4 anchovy fillets, rinsed
1/4 cup freshly squeezed lemon juice
4 teaspoons capers, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil

Put all the ingredients except the olive oil in a food processor and blend for about a minute, until finely chopped. With the food processor running, drizzle in the olive oil and process until the sauce is smooth.

Excellent with fish, legumes or my Italian White Bean Salad.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.