Recipes With Videos
Breakfast & Brunch
Soups, Salads, Appetizers, Vegetables & Side Dishes
Pizza & Pasta
Basics & Sauces
Cooking School Recipes
Get Nick's eBooks!
For IPad®, IPod Touch®, IPhone®, Nook®, Kindle®, Mac®, or PC.
4 cups parsley leaves, loosely packed (rinsed, dried and picked from the stem)
¼ cup diced white onion
2 garlic cloves, peeled
4 slices 1 ½ day old bread, crusts removed (preferably white rustic, hearty, country or sandwich bread)
1/8 teaspoon red pepper flakes
1 ½ teaspoons anchovy paste
3 Tablespoons fresh lemon juice
2 Tablespoons white wine vinegar
1/3 cup Extra Virgin olive oil
Zest of ½ lemon, approx. 1 teaspoon
Yields : 1 ¾ cups
Place all ingredients except the oil and lemon zest in the bowl of a food processor. Pulse until well blended.
With the motor running, add the olive oil in a thin stream to emulsify the sauce.
Transfer to a bowl. Fold in the lemon zest. The consistency of the sauce will be grainy, the flavor will be slightly tart and lemony.
Refrigerate until ready to use.
If the sauce is too thick for your taste, dilute with some of the simmering stock used in beef Piemontese, or some regular Beef stock.
©2013 Nick Stellino Productions