Recipe courtesy of James Peterson
Salsa Verde
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 312
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 314
- Total: 10 min
- Prep: 10 min
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
- 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.