Salsa Verde

Name: Salsa Verde
Ingredients: 2 garlic cloves, finely chopped; 1/2 cup tightly packed fresh basil leaves; 1/2 cup tightly packed flat-leaf parsley leaves; 3 slices of white bread, such as Pepperidge Farm, crusts removed; 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 and pepper

10 ingredients

4 steps

Ingredients

2 garlic cloves, finely chopped
1/2 cup tightly packed fresh basil leaves
1/2 cup tightly packed flat-leaf parsley leaves
3 slices of white bread, such as Pepperidge Farm, crusts removed
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 and pepper

Directions

1

Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor.
2

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.
3

Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth.
4

Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste.