Source: dLife

Salsa verde, made with fresh parsley, capers and Dijon mustard.

Servings

2 cup chopped parsley , packed; approx. 3 bunches
0.33 cup olive oil
3 tbsp capers , drained
3 tbsp fresh lemon juice
1 tsp dijon mustard
1 medium garlic cloves , cut in half
0.25 tsp salt
0.12 tsp black pepper

1 Using a food processor with knife blade attached, or a blender, combine the parsley, oil, capers, lemon juice, mustard, garlic, salt, and pepper.
2 Puree until smooth. If not using right away, cover and refrigerate up to 3 days.

For a healthy snack, serve with celery.