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.

Ingredients

• 2 cups (480 ml) basil leaves
• 3 cups (720 ml) flat-leaf parsley leaves
• 1/4 cup (60 ml) plus 2 tablespoons (30 ml) chopped cornichons
• 2 tablespoons (30 ml) drained capers
• 1 medium shallot, chopped
• 1 tablespoon (15 ml) chopped garlic
• 2 tablespoons (30 ml) fresh lemon juice
• 1 cup (240 ml) extra-virgin olive oil
• 3/4 cup (180 ml) vegetable oil
• Salt and freshly ground pepper

Method

1. In a food processor, combine all of the ingredients except the salt and pepper, then puree until smooth.
2. Scrape the salsa into a bowl and season with salt and pepper.

MAKE AHEAD The Salsa Verde can be refrigerated overnight