Salsa Verde II

Recipe Ingredients

2		Garlic cloves - finely chopped
1/2 cup	20g / 0.7oz	Fresh basil leaves - (tightly packed)
1/2 cup	20g / 0.7oz	Flat-leaf parsley leaves - - (tightly packed)
3		White bread - crusts removed
		= (such as Pepperidge Farm)
1/4 cup	59ml	White wine vinegar
		= (or sherry vinegar)
1 tablespoon	15ml	Dijon mustard
3 tablespoons	45ml	Drained capers
6		Cornichons
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor. Puree the herb/bread mixture for about 1 minute, scraping down the sides of the food processor with a rubber spatula every 10 or 15 seconds.

Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth. Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste.

This recipe yields about 2 cups.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B37) - from the TV FOOD NETWORK

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