Salsa Verde

Contributed by Lachlan Mackinnon-Patterson

ACTIVE:

TOTAL TIME: 25 MIN

SERVINGS: makes 3 cups

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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.

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Recipe: Salsa Verde

BASIC-EASY
FAST
VEGETARIAN

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

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.

From Colorado Cookout
Published February 2007

Salsa Verde

Recipe: Salsa Verde

Ingredients

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