MAKES 3 CUPS
this emerald-colored condiment is Italyâ€™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