These sauces are fantastic on vegetables, potatoes, or meats. It features the salty taste of anchovy.

Recipe I

Ingredients

• 1 cup Italian parsley leaves
• 2 Tbs capers
• 1 garlic clove
• 1 tsp anchovy paste (or 1 anchovy fillet)
• 1 Tbs red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 Tbs pine nuts

Directions

1. Mince together the parsley leaves, capers, and garlic using a sharp knife or mezzaluna.
2. Put the mixture into a bowl and whisk together with the anchovy paste, olive oil, and red wine vinegar.
3. Add the pine nuts and whisk again.

Recipe II

Ingredients

• 1 cup fresh basil
• 1 cup fresh Italian parsley
• 1 cup fresh mint
• 2 cups extra-virgin olive oil
• 1/2 cup red wine vinegar
• 4 anchovies
• 1 Tbs capers
• 2 garlic cloves
• 1 tsp black pepper, freshly ground

Directions

1. Purée in a blender or food processor all the ingredients until smooth.
2. Allow the sauce to sit in the refrigerator for at least 1 hour before using.

Note: Parsley is much more than a garnish to be thrown on a plate. Parsley is a good source of vitamin C and vitamin A. Parsley is also a good source of folic acid, which is important for a healthy heart. When ever possible use fresh parsley instead of dried parsley flakes. When shopping for parsley it should be fresh, crisp, and a dark green color. If you grow your own parsley you can chop it and freeze in freezer storage bags.