Salsa Verde


this emerald-colored condiment is Italy’s quintessential dipping sauce. the rich basil-parsley salsa is enjoyed with everything from bread sticks and grilled vegetables to roasted meat and fish.

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