ADVERTISEMENT
Salsa Verde
Salsa Verde
0 Reviews
From: EatingWell Magazine, May/June 1998
Serve this versatile Italian green sauce on beef, chicken, fish, pasta or potatoes.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
-
Active
-
Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.
- Serving size: 1 tablespoon
- Per serving: 24 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 6 mcg folate; 2 mg cholesterol; 0 g sugars; 318 IU vitamin A; 6 mg vitamin C; 7 mg calcium; 0 mg iron; 153 mg sodium; 25 mg potassium
- Carbohydrate Servings: 0
- Exchanges: ½ fat
