Salsa Verde

• Recipe by Lachlan Mackinnon- Patterson

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

1. 2 cups basil leaves
2. 3 cups flat-leaf parsley leaves
3. 1/4 cup plus 2 tablespoons chopped cornichons
4. 2 tablespoons drained capers
5. 1 medium shallot, chopped
6. 1 tablespoon chopped garlic
7. 2 tablespoons fresh lemon juice
8. 1 cup extra-virgin olive oil
9. 3/4 cup vegetable oil
10. 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.