Herb Grinder/Chopper - For finely chopping or grinding fresh basil leaves to incorporate into the salsa verde.
Mortar and Pestle - To grind garlic cloves into a paste as part of the salsa verde preparation.
Cutting Board - For safely chopping vegetables such as carrots or celery to add texture to the salsa verde.
Mandoline Slicer - To uniformly thinly slice vegetables like carrots for enhancing the texture of the dish.
Kitchen Scissors - For cutting herbs and small ingredients that are not suitable for grinding, especially useful when preparing fresh salsa verde.
Immersion Blender (Hand Blender) - To puree the salsa verde mixture to achieve a consistent texture without needing traditional blenders.
4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed
2 tablespoons white wine vinegar
4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)
1 1/2 cups extra-virgin olive oil
15 cornichons* (scant 1/2 cup)
5 anchovy fillets
1/4 cup drained capers
Fine sea salt
*Tiny, brine-packed French pickles; available at some supermarkets and at specialty foods stores.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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