Salsa Verde With Basil Leaves
|Basil leaves||2 Cup (32 tbs)|
|Parsley leaves||3 Cup (48 tbs) (Flat Leaf)|
|Chopped cornichons||6 Tablespoon|
|Canned capers||2 Tablespoon, drained|
|Shallot||1 Medium, chopped|
|Chopped garlic||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
Salt and freshly ground pepper In a food processor, combine all of the ingredients except the salt and pepper.
Puree until smootn.
Scrape the salsa into a bowl and season with salt and pepper.