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Salsa Verde II

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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

Details

Servings 2

Preparation

Step 1

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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