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Salsa Verde

  • SERVINGS: makes 3 cups
  • FAST

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.

  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
  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.