Learn to use the La Tourangelle Toasted Pumpkin Seed Oil to make a delicious Italian Style Salsa Verde with Chef Anne Goffin.

1 bunch Parsley
1 tablespoon Capers (drained)
2 Anchovy Fillets
1 tablespoon White Wine Vinegar
1/4 cup Toasted Pumpkin Seed Oil
1/2 cup Grapeseed Oil
pinch Chili Powder or Crushed Red Pepper Flakes
Salt and Pepper to taste

Roughly chop the parsley and discard the stems. Roughly chop the capers and anchovy fillets. Place chopped ingredients in a bowl and add the vinegar, oils, chili, salt and pepper. Stir, and serve over your favorite dish. (flavors will deepen if you let sit at room temperature for 30 minutes)