Horseradish Salsa Verde
- 1 cup coarsely chopped flat-leaf parsley (about 1 bunch)
- 1 cup olive oil
- 1/3 cup coarsely chopped fresh tarragon (about 1 bunch)
- 1/4 cup finely grated fresh horseradish or 3/4 cup prepared horseradish
- 2 tablespoons drained capers, coarsely chopped
- 1 tablespoon coarsely chopped fresh thyme leaves
- 1 tablespoon finely chopped shallot
- 1 tablespoon (or more) white wine vinegar
- 1/2 teaspoon finely chopped garlic
- 1 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Flat-leaf parsley (1 cup)
- Garlic (1/2 teaspoon)
- Shallot (1 tablespoon)
- Tarragon, fresh (1/3 cup)
- Thyme, fresh leaves (1 tablespoon)
- Condiments
- Capers (2 tablespoons)
- Horseradish or, fresh (1/4 cup)
- White wine vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt plus more (1 teaspoon)
- Olive oil (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published June 29, 2012 (7 months ago).
27 people saved this recipe.
