Salsa verde recipe
Salsa Verde recipe
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|40 g||parsley leaves, washed, pat dry|
|20 g||fresh basil leaves, washed, pat dry|
|30 g||white breadcrumbs|
|2 tbsp||red wine vinegar|
|1 clove(s)||garlic, minced|
|2 tbsp||capers, salted|
|120 ml||olive oil|
|freshly ground pepper|
Combine the breadcrumbs and vinegar in a blender, then add the herbs and process until you have a coarse paste. Add the garlic, half the capers and whizz again for about 10 seconds.
Gradually add the olive oil with the motor running but try not to process to too fine a purée. Taste, add pepper and the rest of the capers. Stop blending, cover, and set aside. Use within 24 hours.
Serve with poached or roast chicken breast, grilled vegetables and grilled Italian pork sausages.
ca. 10 min
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