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Salsa Verde

Lachlan Mackinnon-Patterson considers this emerald-colored condiment to be Italy's quintessential dipping sauce. He serves the rich basil-parsley salsa, flavored with piquant cornichons and capers, with everything from bread sticks and grilled vegetables to roasted meat and fish.

slideshow More Condiment Recipes

  • Total Time:
  • Servings: makes 3 cups

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  • 2 cups basil leaves
  • 3 cups flat-leaf parsley leaves
  • 1/4 cup plus 2 tablespoons chopped cornichons
  • 2 tablespoons drained capers
  • 1 medium shallot, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 3/4 cup vegetable oil
  • Salt and freshly ground pepper


  1. In a food processor, combine all of the ingredients except the salt and pepper. Puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.

Make Ahead

The Salsa Verde can be refrigerated overnight.

Serve With

Grilled Capon.

Contributed By Published February 2007

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