Salsa Verde

• 1 1/2 cups packed fresh flat-leaf parsley leaves
• 1 cup packed fresh basil leaves
• 1 1/2 tablespoons sliced almonds
• 3 tablespoons cold water
• 2 tablespoons extra virgin olive oil 
• 2 tablespoons red wine vinegar
• 1 tablespoon capers, drained
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground black pepper 
• 1 garlic clove, peeled 
  To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. 
• Pour into a bowl; cover and chill.

Shared by Mary Ann Hartley