spinner
Food & Wine

Tell Us What You Think

Salsa Verde

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Salsa Verde

TOTAL TIME: 25 MIN
MAKES 3 CUPS
Lachlan 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.
ingredients
  • 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
directions
  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.

Recipe by Lachlan Mackinnon- Patterson
From Colorado Cookout
This recipe originally appeared in February, 2007.