Lemon Basil Salsa Verde

By KDHarmon

Ingredients

• 2 cups fresh basil leaves
• 2 cups fresh parsley leaves
• 2 slices hearty white sandwich bread, lightly toasted and cut into 1/2‑inch pieces (1 1/2 cups)
• 1/4 cup capers, rinsed
• 4 anchovy fillets, rinsed
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest plus 1/4 cup juice (2 lemons)
• Salt and pepper
• 1 cup extra-virgin olive oil

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Pulse basil, parsley, bread, capers, anchovies, garlic, lemon zest, and 1/4 teaspoon salt in food processor until finely chopped, about 5 pulses. Add lemon juice and pulse briefly to combine.

2. Transfer mixture to medium bowl and slowly whisk in oil until incorporated. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (Salsa verde can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.)

Makes about 1 1/2 cups.