Salsa Verde
http://www.eatingwell.com/recipes/salsa_verde.html
From EatingWell: May/June 1998, The Essential EatingWell Cookbook (2004)Serve this versatile Italian green sauce on beef, chicken, fish, pasta or potatoes.
1/2 cup | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 1 cup chopped fresh parsley
- 3 tablespoons capers, rinsed
- 2 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 teaspoons anchovy paste
- Freshly ground pepper, to taste
Preparation
- Combine parsley, capers and garlic in a blender or food processor; process until finely chopped. Add oil, lemon juice, water and anchovy paste and process until blended. Season with pepper.
Nutrition
Per tablespoon : 47 Calories; 2 g Fat; 1 g Sat; 3 g Mono; 2 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 163 mg Sodium; 25 mg Potassium
Exchanges: 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.