Salsa Verde II

Salsa Verde II
Salsa Verde II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    garlic cloves finely chopped

  • 1/2

    cup fresh basil leaves - (tightly packed)

  • 1/2

    cup flat-leaf parsley leaves - (tightly packed)

  • 3

    slices white bread crusts removed (such as Pepperidge Farm)

  • 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 to taste

  • Freshly-ground black pepper to taste

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. This recipe yields about 2 cups.

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