Salsa Verde

Name: Salsa Verde
Ingredients: 1 tablespoon fresh breadcrumbs; 1 tablespoon sherry vinegar; 1 cup loosely packed fresh Italian parsley leaves; 1 cup olive oil, divided; 1/3 cup loosely packed fresh basil leaves; 1/3 cup chopped fresh chives; 1 tablespoon fresh rosemary leaves; 1 tablespoon fresh oregano leaves; 1 tablespoon capers; 2 anchovy fillets; 1 teaspoon Dijon mustard; Salt; Freshly ground black pepper

13 ingredients

2 steps

Ingredients

1 tablespoon fresh breadcrumbs
1 tablespoon sherry vinegar
1 cup loosely packed fresh Italian parsley leaves
1 cup olive oil, divided
1/3 cup loosely packed fresh basil leaves
1/3 cup chopped fresh chives
1 tablespoon fresh rosemary leaves
1 tablespoon fresh oregano leaves
1 tablespoon capers
2 anchovy fillets
1 teaspoon Dijon mustard
Salt
Freshly ground black pepper

Directions

1

Soak breadcrumbs in sherry vinegar until very soft.
2

Process parsley and 1/2 cup oil in a blender or food processor until smooth. Add breadcrumb mixture, basil, and next 6 ingredients; pulse until pureed. Add remaining 1/2 cup oil slowly, pulsing until well blended. Season to taste with salt and pepper. Adjust consistency with additional oil, if necessary.