Around here, when we hear 'salsa verde' we think of mild to spicy tomatillo-based salsa's, great for tacos, stews, and enchiladas. This recipe isn't that - it's a European take on salsa and is great with our tinned seafood, fresh seafood, any grilled meats, sandwich spread, or just a great dip on its own. Vegan/GF and NO CILANTRO! (we love it, but know many people are averse to it - if you like cilantro like we do, use half parsley/half cilantro) Ingredients: 1 bunch parsley