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Ingredients

1/2 cup flat-leaf parsley leaves
1/2 cup basil leaves
2 cloves garlic
2 tablespoons capers, drained
1 anchovy fillet, cut into pieces
1 cup extra virgin olive oil
2 tablespoons fresh lime juice
Sea salt, to taste
Freshly ground pepper, to taste
1 1/2 pounds sirloin steak
5 cups baby field greens

Description

This Bold Green Sauce Comes Together In A Flash In The Food Processor. Garlic, Capers And Anchovy Add Complexity To A Lively Purée Of Parsley And Basil. You'll Have Some Salsa Verde Left Over, So Enjoy It On Chicken, Fish Or Vegetables As Wel

Wholefoods