Dad's Day Cooking: Mario Batali's Favorite Salsa Verde

Ingredients

Cooking Directions

Put the parsley, basil, garlic, bread crumbs, capers, anchovies, and vinegar in a food processor and zap until the herbs are coarsely chopped. With the motor running, drizzle in the oil until a smooth sauce forms. Season with salt if it needs it, and set aside. (The sauce can be stored just like pesto, in a tightly sealed jar topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.)

This recipe was styled by chef Karen Pickus for "Good Morning America."

*Recipe courtesy of Mario Batali