Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Hazelnut & Parsley Salsa Verde 2/3 cup finely chopped dry-roasted hazelnuts 1/3 cup finely chopped fresh flat-leaf parsley leaves 1/2 cup extra-virgin olive oil 8 teaspoons white wine vinegar 1 garlic clove, crushed salt & pepper, to taste Combine all ingredients in a bowl. Season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
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