Lemon-Basil Salsa Verde

Name: Lemon-Basil Salsa Verde
Yield: Serves 4 to 6 (Makes a generous 1 1/2 cups)
Cuisine: Mexican
Ingredients: 2 slices, white sandwich bread; 1 cup, extra-virgin olive oil; 1/4 cups, lemon juice (from 2 lemons); 2 cups, fresh basil leaves, lightly packed and roughly chopped; 2 cups, packed flat-leaf parsley leaves, washed and dried thoroughly; 4 , anchovy fillets; 1/4 cup, capers, drained; 2 small cloves, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/8 teaspoon, table salt; 1 teaspoon, grated lemon zest

Mexican
Quick
Sauces
Condiments

Appears in Cook's Illustrated July/August 2003

This salsa verde variation pairs especially well with fish.

SERVES 4 to 6 (Makes a generous 1 1/2 cups)

TIME 15 minutes

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