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Recipe by: louis-gabriel
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See below ingredients and instructions of the recipe
1 c Packed fresh parsley leaves,
Washed well and spun dry
1 sm Garlic clove
1/3 c Extra-virgin olive oil
1 tb Red wine vinegar
1/2 ts Anchovy paste
In a blender blend salsa ingredients until smooth. Salsa may be made
1 day ahead and chilled, covered. Bring salsa to room temperature
before serving.
Yield: about 1 cup
COOKING LIVE SHOW #CL9151
Recipes courtesy Gourmet magazine
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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