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Salsa Verde With Basil Leaves

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Ingredients
  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)
Directions

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.

Recipe Summary

Method: 
Seasoned
Ingredient: 
Vegetable

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