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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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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  1. Combine oil, parsley, thyme (oregano and/or rosemary), capers, shallot, garlic, lemon juice, anchovy paste, salt and pepper in a small bowl.

Nutrition information

  • 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

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