Salsa
Verde
Recipe courtesy James Peterson
2 garlic cloves, finely
chopped
1/2 cup tightly packed
fresh basil leaves
1/2 cup tightly packed
flat-leaf parsley leaves
3 slices of white bread,
such as Pepperidge Farm, crusts removed
1/4 cup white wine vinegar
or sherry vinegar
1 tablespoon
3 tablespoons drained
capers
6 cornichons
1/2 cup extra-virgin olive
oil
Salt and pepper
Combine the garlic with
the basil and parsley leaves, the bread slices, and the vinegar in the bowl of
a food processor. Puree the herb/bread mixture for about 1 minute, scraping
down the sides of the food processor with a rubber spatula every 10 or 15
seconds. Add the mustard, capers and cornichons and
chop for about a minute more, until the mixture is granular but smooth. Put the
mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the
salt and pepper to taste.