Name: Salsa Verde
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2 cups
Cuisine: italian
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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Salsa Verde

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