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Italian Salsa Verde


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1 garlic clove, minced

3/4 teaspoon (or more) fine sea salt

1/2 teaspoon (or more) black pepper

1/2 teaspoon dried crushed red pepper

1/2 teaspoon (packed) grated lemon peel

31/2 tablespoons fresh lemon juice

3/4 cup extra-virgin olive oil

3/4 cup (packed) chopped Italian parsley

1 tablespoon drained capers

2 anchovy fillets, minced

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