Salsa Verde

Salsa Verde

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From: EatingWell Magazine, May/June 1998

Serve this versatile Italian green sauce on beef, chicken, fish, pasta or potatoes.

Ingredients 8 servings

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Original recipe yields 8 servings
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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

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  1. 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.

Nutrition information

  • 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: 1/2 fat

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