16 February, 2008

Salsa Verde

2 cups basil leaves
3 cups flat-leaf parsley leaves
1/4 cup plus 2 tbsp chopped cornichons
2 tbsp drained capers
1 medium shallot, chopped
1 tbsp chopped garlic
2 tbsp fresh lemon juice
1 cup extra virgin olive oil
3/4 cup vegetable oil
salt and freshly ground pepper

In a food processor, combine all the ingredients except the salt and pepper. Puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.

Can be refrigerated overnight.