Salsa Verde

Total Time:
10 min
Prep:
10 min

Yield:
about 2 cups
Level:
Easy

Ingredients
  • 2 garlic cloves, finely chopped
  • 1/2 cup tightly packed fresh basil leaves
  • 1/2 cup tightly packed flat-leaf parsley leaves
  • 3 slices of white bread, such as Pepperidge Farm, crusts removed
  • 1/4 cup white wine vinegar or sherry vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons drained capers
  • 6 cornichons
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
Directions
  • Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor. Puree the herb/bread mixture for about 1 minute, scraping down the sides of the food processor with a rubber spatula every 10 or 15 seconds. Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth. Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste.


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