Salsa Verdecomments (13) July 30th, 2010
Makes about 2-1/2 cups
About 1-1/2 cups packed Italian parsley leaves and/or basil
About 1-1/2 cups loosely packed rocket leaves or watercress
1/4 loosely packed marjoram or oregano leaves, or a mixture or 1 heaping tablespoon fresh minced rosemary or thyme
1 1-inch slice country bread, crusts removed
3 garlic cloves, minced
About 1/2 cup olive oil
1/4 cup minced sweet-tasting onion
2 tablespoons white wine vinegar
1 tablespoon capers
Salt and freshly ground pepper
This sauce goes well with any type of vegetable whether it is grilled, steamed, oven-roasted, or crudités; it is also good with simply prepared meat, chicken, or fish and pasta. Vary the herbs that you have on hand, or what is in season. Replace some of the parsley with basil, use tarragon or dill instead of marjoram, or substitute watercress for the rocket.
Pound the parsley, rocket and herbs, in a mortar and pestle, or chop in a food processor. Soak the bread in a little water for 10 minutes, then squeeze most of the liquid from it. Add the bread to the mortar or food processor along with the garlic. Mix it with the herbs.
Add the olive oil to the herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate.
When all the olive oil has been added, blend in the onion, vinegar, and capers. Season the sauce with salt and pepper. Add other ingredients if you like.
Let the sauce stand at least 30 minutes before using. Adjust the seasoning and serve at room temperature. The olive oil will not emulsify completely; a little will remain on top of the sauce. Store any leftover sauce in a tightly-covered glass container in the refrigerator for up to a week.
posted in: herbs, basil, arugula, parsley, condiment, sauce