SALSA VERDE

TOTAL Time: 25 MIN

MAKES 3 CUPS

2 cups basil leaves
3 cups flat-leaf parsley leaves
¼ cup plus 2 tablespoons chopped cornichons
2 tablespoons drained capers
1 medium shallot, chopped
1 tablespoon chopped garlic
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
¾  cup vegetable oil
Salt and freshly ground pepper

In a food processor, combine all of the ingredients except the salt and pepper. Puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.

MAKE AHEAD The Salsa Verde can be refrigerated overnight.