Salsa Verde

Coastal Living
Makes 1 1/4 cups


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1 tablespoon fresh breadcrumbs
1 tablespoon sherry vinegar
1 cup loosely packed fresh Italian parsley leaves
1 cup olive oil, divided
1/3 cup loosely packed fresh basil leaves
1/3 cup chopped fresh chives
1 tablespoon fresh rosemary leaves
1 tablespoon fresh oregano leaves
1 tablespoon capers
2 anchovy fillets
1 teaspoon Dijon mustard
Freshly ground black pepper


Soak breadcrumbs in sherry vinegar until very soft.

Process parsley and 1/2 cup oil in a blender or food processor until smooth. Add breadcrumb mixture, basil, and next 6 ingredients; pulse until pureed. Add remaining 1/2 cup oil slowly, pulsing until well blended. Season to taste with salt and pepper. Adjust consistency with additional oil, if necessary.

Created date

May 2008