Salsa Verde (Caper and Parsley Sauce)

• 3 tablespoons capers, preferably packed in salt, or drained bottled capers
• 1/2 cup packed fresh flat-leafed parsley leaves
• 1/3 cup extra-virgin olive oil
• 2 tablespoons chopped shallot
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chopped garlic
• 1 tablespoon red-wine vinegar

1. If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain.
2. In a food processor combine all ingredients except vinegar and finely chop.
3. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered.
4. Bring salsa verde to room temperature before proceeding.
5. Just before serving, stir in vinegar.

capers, parsley, extravirgin olive oil, shallot, mustard, garlic, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/salsa-verde-caper-and-parsley-sauce-14978 (may not work)