1 bunch Italian parsley
1 tbs capers
1 lemon zested
2 Tbsp sherry vinegar
1 clove garlic
1/2 cup basil
1/4 cup shelled pistachio
1 tsp salt
1/4 tsp red chile flakes
1 cup olive oil
Puree all in a blender
Nostra dapibus varius et semper semper rutrum ad risus felis eros. Cursus libero viverra tempus netus diam vestibulum lorem tincidunt congue porta. Non ligula egestas commodo massa. Lorem non sit vivamus convallis elit mollis.
I love to read books on food, recipe books and chef’s memoirs. This is the book I am reading now, << Click here >>to read my review and sign up below to get my book of the month review delivered to your inbox.
I am almost always restless, hungry and looking for the next playlist.
© 2024 All Rights Reserved.
