Bagnet vert (Parsley and garlic sauce)

6 servings Prep: 5 mins, Cooking: 5 mins
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A delicious parsley, garlic and anchovy sauce or dip.

By Food24 May 05 2010
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Ingredients (8)

125 g fresh parsley
1 cloves garlic — cloves
2 anchovy fillets — salted
2-3 bread — sliced, crusts removed
3 cucumbers — sweet and sour pickled
1 tsp capers — rinsed
250 ml vinegar — red wine
150 ml olive oil — extra virgin
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Method:

Soak the bread in the vinegar and process the parsley with the garlic, the anchovies and pickled cucumbers.
 
Gently squeeze the bread to drain it and add this to the mixture – process for a few minutes and place in a bowl.
       
Using a wooden spoon, slowly stir in the olive oil, working the mixture well in order to obtain a fairly fluid sauce.



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