More falafel for lunch today, with salsa verde - not the Mexican kind with tomatillos, but a smooth emulsified version of the Italian parsley sauce:

Toss parsley stems (I'm using the leaves for courtbouillon), a little olive oil, a couple anchovies, a couple cloves of garlic, a little lemon juice, and a little pepper vinegar (Caitlin's mother sent it to me) in a food processor - the Magic Bullet in my case, better than the Cuisinart at small jobs - and whiz until smooth and pale green.

Garlicky, green, a little sharp, a little pungent.