Pesto-Style Salsa Verde

Ingredients

• ¼ tsp. dried red chile flakes
• 1 Tbs. white-wine vinegar
• 1 cup packed fresh flat-leaf parsley leaves
• ½ cup packed fresh basil leaves
• ¼ cup blanched almonds
• ½ cup packed fresh cilantro leaves
• 2 medium cloves garlic, coarsely chopped
• + 2 more ingredients
• • Kosher salt and freshly ground black pepper
  • ¾ cup extra-virgin olive oil

Heat the oven to 400°F. Spread the almonds in a pie pan and toast the almonds in the oven until lightly golden, about 8 min. Transfer to a plate and let cool. Bring a large pot of water to a boil and salt the water heavily (it should taste like sea water). Add the parsley and basil leaves to the...

View full recipe at Fine Cooking