Salsa Verde


Salsa Verde is delicous spreaded on crusted bread. It can be frozen in small  jars ready to serve.

Servings: 8

Prep Time20 mins

 1 slice of country bread-1 inch (2.5 cm) thick, without crust
 2 cups (500 ml) fresh parsley
 ½ cup (125 ml) packed basil leaves
 2 cloves of garlic, finely chopped
 2 tsp (10 ml) capers, rinsed under cold water
 1 ½ tbsp (22 ml) white wine vinegar
 ¼ tsp (1ml) salt
 ½ tsp (2 ml) freshly ground black pepper
 ½ cup Aproximately (125 ml ) extra virgin oil

1

Soak the bread 10 Minutes in a small amount of water. Press the bread in your hand to extract most of the water.

2

Put all the ingredients except oil, salt and pepper in the food processor and process until the mixture is coarsely chopped.

Salsa robot 1

3

Activate the food processor and pour the oil in a thin stream. Scrape the bowl, season with salt and pepper and mix until blended (salsa shouldn't be a uniform puree). If the texture is too thick to spread add more oil.

Salsa robot 2

4

Spread on sliced crusted bread such baguette or country bread. Add more oil as needed. The salsa can be refrigerated 5 days and frozen 6 months.

Ingredients

 1 slice of country bread-1 inch (2.5 cm) thick, without crust
 2 cups (500 ml) fresh parsley
 ½ cup (125 ml) packed basil leaves
 2 cloves of garlic, finely chopped
 2 tsp (10 ml) capers, rinsed under cold water
 1 ½ tbsp (22 ml) white wine vinegar
 ¼ tsp (1ml) salt
 ½ tsp (2 ml) freshly ground black pepper
 ½ cup Aproximately (125 ml ) extra virgin oil

Directions

1

Soak the bread 10 Minutes in a small amount of water. Press the bread in your hand to extract most of the water.

2

Put all the ingredients except oil, salt and pepper in the food processor and process until the mixture is coarsely chopped.

Salsa robot 1

3

Activate the food processor and pour the oil in a thin stream. Scrape the bowl, season with salt and pepper and mix until blended (salsa shouldn't be a uniform puree). If the texture is too thick to spread add more oil.

Salsa robot 2

4

Spread on sliced crusted bread such baguette or country bread. Add more oil as needed. The salsa can be refrigerated 5 days and frozen 6 months.

Salsa verde

 

 

 

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