Cookbook - The Great Meat Cookbook by Cookbook

Author:Cookbook
Language: eng
Format: epub, pdf
Publisher: Houghton Mifflin Harcourt

3 anchovy fillets, rinsed and chopped

⅓ cup packed chopped fresh basil

⅔ cup packed chopped fresh flat-leaf parsley

½ cup packed chopped celery leaves

1 garlic clove, peeled

½ cup good extra-virgin olive oil

2 tablespoons balsamic vinegar

2 cups seeded and diced vine-ripe tomatoes (preferably heirloom varieties) Put the anchovies, basil, parsley, celery leaves, and garlic in a food processor. Add the oil and vinegar and pulse until blended. Transfer to a bowl and stir in the tomatoes. Season to taste with salt and pepper.

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