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Salsa Verde
Salsa Verde
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From: EatingWell Magazine, January/February 1997
Finely chopped fresh herbs, lemon and anchovy flavor this simple sauce. Try serving alongside most any grilled or roasted meat or poultry.
- By: Mark Bittman EatingWell Recipe Contributor
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.
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons very finely chopped fresh parsley, preferably flat-leaf
- 1 tablespoon finely chopped fresh thyme, oregano and/or rosemary
- 1 tablespoon capers, rinsed and chopped
- 1 shallot, finely chopped
- 1 clove garlic,minced
- 1 teaspoon lemon juice
- 1 teaspoon anchovy paste
- Salt & freshly ground pepper to taste
Preparation
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- Combine oil, parsley, thyme (oregano and/or rosemary), capers, shallot, garlic, lemon juice, anchovy paste, salt and pepper in a small bowl.
- Serving size: 1 tablespoon
- Per serving: 56 calories; 6 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 4 mcg folate; 2 mg cholesterol; 0 g sugars; 164 IU vitamin A; 3 mg vitamin C; 5 mg calcium; 0 mg iron; 161 mg sodium; 21 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 fat
