Salsa Verde

• 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 Dijon mustard
• 3 tablespoons drained capers
• 6 cornichons
• 1/2 cup extra-virgin olive oil
• Salt and pepper

1. Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor.
2. 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.
3. Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth.
4. Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste.

garlic, tightly packed fresh basil leaves, tightly packed flatleaf parsley, white bread, white wine vinegar, mustard, capers, cornichons, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/salsa-verde-recipe1.html (may not work)