 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
Ingredients:
2 garlic cloves, finely chopped |
1/2 cup tightly packed fresh basil leaves |
1/2 cup tightly packed flat-leaf parsley leaves |
3 slices of white bread, such as pepperidge farm, crusts removed |
1/4 cup white wine vinegar or sherry vinegar |
1 tablespoon dijon mustard |
3 tablespoons drained capers |
6 cornichons |
1/2 cup extra-virgin olive oil |
salt and pepper |
Directions:
1. Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor. Puree the herb/bread mixture for about 1 minute, scraping down the sides of the food processor with a rubber spatula every 10 or 15 seconds. Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth. Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste.
|
|