Recipe information
Yield
makes about 1 1/4 cups Servings
Ingredients
8
tablespoons (or more) olive oil
1
large bunch fresh Italian parsley, stems trimmed
25
large fresh basil leaves
5
canned anchovy fillets
4
fresh tarragon sprigs
2
teaspoons drained capers
2
teaspoons Dijon mustard
2
teaspoons white wine vinegar
1
garlic clove, peeled
Need to make a substitution?
Preparation
Combine 8 tablespoons oil and all remaining ingredients in processor. Blend until coarse sauce forms, adding more oil by tablespoonfuls to thin, if desired. Season salsa to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.