Salsa Verde for Fondue

• 4 bunches Italian parsley
• 3 anchovy fillets
• 1 garlic clove
• 2 tablespoons capers
• 10 tablespoons olive oil
• 2 teaspoons lemon juice
• salt
• pepper
• 2 12 dry white wine

1. Wash and shake dry the parsley, and pick off the leaves.
2. Rinse the anchovy fillets.
3. peel the garlic.
4. In a blender, puree the above ingredients together with the capers.
5. Add the oil in a thin stream to produce a thick sauce.
6. Stir in the balsamic vinegar and lemon juice, and season with salt and pepper.

italian parsley, anchovy, garlic, capers, olive oil, lemon juice, salt, pepper, white wine

Taken from www.food.com/recipe/salsa-verde-for-fondue-448089 (may not work)