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This Italian salsa verde is great with roasted chicken. Here we are making it with just a mortar and pestle. If you don’t have one it can also be made with a food processor. Watch Chef Gabe make this and two other sauces here!
1/4 cup basil, rough chopped
1 tablespoon capers
4 garlic cloves
1/4 cup mint, rough chopped
2 tablespoons plus 1/2 cup Gefen Extra-Virgin Olive Oil, divided
1/4 cup parsley, rough chopped
pepper
1/4 teaspoon Aleppo pepper
1/4 cup pine nuts, toasted
1 tablespoon Tonnelli Red Wine Vinegar
1/2 teaspoon Maldon salt
salt
2 tablespoons shallots diced
Add Maldon salt and garlic to a mortar and pestle. Crush until the garlic is paste.
Next add diced shallots and capers. Mash until a rough paste forms. Add the chopped herbs, Aleppo pepper, red wine vinegar, and two tablespoons olive oil. Once again crush until the sauce comes together.
Lastly, add toasted pine nuts and roughly bash them into the sauce to incorporate. Stir in half a cup olive oil and season to taste.
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