Salsa Verde

Name: Salsa Verde
Yield: Makes 1⅓ cups
Cuisine: Italy
Ingredients: 2½ tablespoons pine nuts, toasted; 2 teaspoons lemon juice; Sea salt and freshly ground black pepper; 2 cups fresh flat-leaf (Italian) parsley leaves; 1 cup fresh basil leaves, firmly packed; 2 anchovies; ½ cup fresh mint leaves; 1½ tablespoons capers, rinsed and drained; 2 teaspoons finely chopped cornichons (small pickles), optional; ½ slice of stale bread; ½ cup olive oil

Preparation info

Makes
1⅓ cups

Difficulty
Easy

Appears in

Pizza

By Pete Evans

Published 2012

About

Ingredients

½ slice of stale bread
½ cup olive oil
1 cup

Europe
Italy
Naples
Sauce
Pescatarian
Mediterranean

Method

Soak the bread in half the oil in a small bowl for about 5 minutes. Place the soaked bread in the bowl of a food processor with all the remaining ingredients and season with salt and pepper (being mindful that the capers and cornichons are quite salty). Process until finely chopped.