Lemon-Basil Salsa Verde | America's Test Kitchen

Ingredients

• 2 slices white sandwich bread
• 1 cup extra-virgin olive oil
• 1/4 cups lemon juice (from 2 lemons)
• 2 cups fresh basil leaves , lightly packed and roughly chopped
• 2 cups packed flat-leaf parsley leaves , washed and dried thoroughly
• 4 anchovy fillets
• 1/4 cup capers , drained
• 2 small cloves garlic , minced or pressed through garlic press (about 1 teaspoon)
• 1/8 teaspoon table salt
• 1 teaspoon grated lemon zest