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Green Sauce (Salsa Verde)
"Here is a good sauce for dipping or serving with meats and fish, not pasta. A mini-food processor makes quick work of this sauce, but a mortar and pestle works just as well."
Ingredients:

1 cup fresh Italian parsley
1 cup breadcrumbs
1 small clove garlic
2 anchovy fillets
1 tablespoon drained capers
2 tablespoons fresh lemon juice
freshly ground black pepper, to taste
1 cup COLAVITA Extra Virgin Olive Oil


Preparation:

In a food processor or blender, process all the ingredients except the olive oil; then with the machine still running, add the olive oil in a slow, steady stream. Float a thick layer of olive oil on top to prevent discoloring. Yields approximately 1 1/2 cups. Store in the refrigerator, but bring to room temperature before serving.
Per Serving (serving size is 2 tablespoons): 199 Calories (82.9% from fat); 19g Fat (3g Sat, 14g Mono, 2g Poly); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 111mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 3 1/2 Fat.