Salsa Verde

May/June 1998, The Essential EatingWell Cookbook (2004)

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

Salsa Verde

Makes: 1/2 cup

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  • 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


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.


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

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