Recipe information
Yield
Makes about 3 cups
Ingredients
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
Need to make a substitution?
Preparation
Step 1
Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
Step 2
Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.