Salsa Verde II
By á-170456
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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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