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Italian Salsa Verde

Name: Italian Salsa Verde
Cuisine: italian
Ingredients: 4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed; 2 tablespoons white wine vinegar; 4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches); 1 1/2 cups extra-virgin olive oil; 15 cornichons* (scant 1/2 cup); 5 anchovy fillets; 1/4 cup drained capers; Fine sea salt; *Tiny, brine-packed French pickles; available at some supermarkets and at specialty foods stores.

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
2.
Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.

Recipes sourced from Epicurious.com.

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